Mini Lemon Pie: A Delightful Dessert That Everyone Will Love

INGREDIENTS
For the shortcrust
1 egg
90g (1/2 cup) of sugar
90ml (1/2 cup) of vegetable oil
Lemon (zest)
190g (1 1/2 cups) of flour
8g (1/2 tbsp) of baking powder

For the cream
320ml (1 1/4 cups) of milk
Vanilla sugar
30g (1/4 cup) of sugar
20g (1/4 cup) of cornstarch
1 egg yolk
1/2 of lemon (juice)

Powdered sugar

METHOD
1. In a bowl add the egg and sugar and whisk until sugar dissolves. Add the vegetable oil, lemon (zest), flour, and baking powder and mix to combine. When the dough starts to form knead it with hands to obtain the compact dough.
2. Split the dough into 12 pieces and transfer each piece into the muffin mold. Press with the fingers to cover the whole part of the muffin mold. Prick with the fork and transfer to the oven. Bake at 180°C/360°F for 30 minutes.
3. In a saucepan add the milk, vanilla sugar, cornstarch, egg yolk, and lemon juice and mix on low heat. Mix until thick. Remove from the heat.
4. Transfer the baskets to the plate and fill each basket with the prepared cream.
5. Serve the lemon baskets on a serving dish and decorate with powdered sugar.
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