1 can (14 oz) sweetened condensed milk

½ cup lemon juice

2 eggs

¼ cup melted butter

½ cup self-rising flour

1 tsp vanilla extract

Zest of 1 lemon

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Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line 6 muffin cups in a muffin tin.
Mix the ingredients: In a bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest until smooth.
Pour into muffin cups: Fill the muffin cups about ¾ full with the batter.
Bake: Bake for 20-25 minutes until golden brown on top and a toothpick inserted comes out clean.
Cool and serve: Allow to cool for a few minutes. Serve warm or at room temperature. Garnish with extra lemon zest or powdered sugar if desired.

Make them larger: Bake in a standard pie dish or tart pan for a bigger version. Adjust the baking time to 35-40 minutes.

Fruit additions: Add fresh berries or a small amount of fruit puree (like raspberry) to the batter before baking.

Gluten-free: Substitute gluten-free flour for a gluten-free version.