Description
Baby Lemon Impossible Pies are mini custard-style pies that magically form their own layers as they bake, with a creamy lemon center, tender crust, and golden top that tastes like sunshine in every bite.
Ingredients
- Eggs: 4 large
- Granulated Sugar: 3/4 cup
- Butter: 1/4 cup, melted
- All-Purpose Flour: 1/2 cup
- Whole Milk: 2 cups
- Lemon Juice: 1/4 cup
- Lemon Zest: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Salt: A pinch
- Powdered Sugar: For dusting (optional)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and lightly grease a mini pie or muffin tin.
- Combine Ingredients: In a large bowl, whisk together eggs, sugar, melted butter, milk, lemon juice, zest, vanilla, and salt until smooth.
- Prepare Your Cooking Vessel: Pour the batter into mini pie molds or muffin tins, filling about three-quarters full.
- Assemble the Dish: Tap the tin gently to remove air bubbles and even the batter.
- Cook to Perfection: Bake for 25–30 minutes, until tops are golden and centers still jiggle slightly.
- Finishing Touches: Cool for 10 minutes, transfer to a rack, and dust with powdered sugar.
- Serve and Enjoy: Serve warm or chilled for a refreshing lemony dessert.
Notes
- Use room-temperature eggs for the best texture.
- Fresh lemon juice and zest create the brightest flavor.
- Do not overbake — the centers should stay slightly soft.
Nutrition
- Serving Size: 1 mini pie
- Calories: 170
- Sugar: 17g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
Keywords: lemon pie, impossible pie, mini lemon pies, easy dessert, custard pie