Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with butter or cooking spray.

In a blender or mixing bowl, combine melted butter, granulated sugar, eggs, whole milk, all-purpose flour, fresh lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.

Pour the batter into the greased muffin cups, filling each about two-thirds full.

Bake for 28–32 minutes until tops are golden brown and centers have a slight jiggle.

Cool for 10 minutes before gently running a knife around edges to release the pies.

Let cool completely at room temperature and refrigerate for at least 1 hour before serving.