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Mini Lemon Cream Layered Pies

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Ingredients

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  • 6 premade mini graham cracker crusts
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 1 teaspoon lemon zest
  • 2 large egg yolks
  • 4 oz cream cheese, softened
  • 1/3 cup white chocolate chips, melted
  • 2 tablespoons powdered sugar
  • Whipped cream, for topping
  • Crushed Nilla wafers, for topping

Instructions

  1. Preheat oven to 350°F.
  2. In a bowl, mix the cream cheese and powdered sugar until smooth, then stir in the melted white chocolate until fully combined. Spoon about 1 to 2 tablespoons into each crust and gently spread into an even layer.
  3. In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and slightly thickened.
  4. Pour the lemon mixture over the cream layer in each crust.
  5. Bake for 12 to 15 minutes, until the centers are set with a slight jiggle.
  6. Let cool at room temperature, then refrigerate for at least 2 hours until fully set.
  7. Top with whipped cream and crushed Nilla wafers right before serving.

Nutrition

Find it online: https://lifeandsprinkles.com/mini-lemon-cream-layered-pies/