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Preheat and Prepare Set your oven to 350°F (175°C). Grease a 12-count muffin tin or line it with foil or decorative cupcake liners. This ensures the pies release easily after baking.
Whisk Wet Ingredients In a large mixing bowl, combine the melted butter, eggs, milk, and vanilla extract. Whisk until smooth and well blended. Save the lemon juice for later to avoid curdling the batter too soon.
Mix Dry Ingredients In a separate bowl, stir together the flour, sugar, lemon zest, and a pinch of salt. This helps prevent lumps when combining everything.
Combine and Add Lemon Slowly add the dry mixture into the wet ingredients, stirring gently until just incorporated. Finally, stir in the fresh lemon juice. Do not overmix-small lumps from zest are normal.
Fill and Bake Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake in the preheated oven for 30–35 minutes, rotating the pan halfway through for even cooking. The tops should be lightly golden and set.
Cool and Serve Let the pies cool in the pan for 10–15 minutes, then transfer them to a wire rack. Serve plain or top with powdered sugar, whipped cream, or fresh berries. These mini pies taste even better chilled the next day.