Description
These Baby Lemon Impossible Pies are a delightful and easy-to-make dessert option. They are mini pies bursting with fresh lemon flavor, featuring a soft crust and a custard-like center. Perfect for any occasion!
Ingredients
Scale
For the pies:
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 2 cups whole milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For garnish:
- powdered sugar for dusting
- fresh berries for garnish (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan well or line with paper liners.
- Prepare the batter: In a large bowl, whisk together the sugar, flour, and salt. Add the melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract. Whisk until smooth; the batter will be thin.
- Bake the pies: Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full. Bake for 25-30 minutes, or until the pies are set and lightly golden on top. They will form a soft crust and custard-like center as they bake.
- Cool and serve: Remove from the oven and let cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely. Dust with powdered sugar and garnish with fresh berries if desired before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These pies are delicious served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 140
- Sugar: 17g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
