Sweet little lemon custard pies with a magically light cake-like top and creamy filling—effortless and adorable!

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Preheat oven to 350°F (175°C). Grease a 12‑cup muffin tin or line with paper liners.
In a large bowl, whisk together milk, sweetened condensed milk, eggs, lemon juice, lemon zest, vanilla, and salt until smooth.
In a separate bowl, whisk the flour, baking powder, and sugar (if using).
Gradually add the dry ingredients to the wet mixture, stirring until just combined—batter will be thin.
Pour batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until tops are set and lightly golden.
Let pies cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
Before serving, dust with powdered sugar and garnish with a lemon slice or mint.

Use freshly squeezed lemon juice for the best bright flavor.
Batter will separate slightly after resting—just give a gentle stir before baking.
Store cooled pies in an airtight container in the fridge for up to 4 days.
Make ahead and freeze—reheat at 325°F for 5 minutes before serving.