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Baby Lemon Impossible Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 mini pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Baby Lemon Impossible Pies are delightful mini lemon custard pies with a perfectly golden top and tender, creamy center. These easy-to-make treats combine fresh lemon juice, zest, and a simple batter to create a light, tangy dessert that’s perfect for any occasion. Baked in a muffin tin, they serve as individual portions and can be enjoyed warm or at room temperature, garnished with powdered sugar and fresh berries for a beautiful presentation.

Ingredients

Scale

Main Ingredients

  • 2 large eggs
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup milk (any kind)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Optional Garnishes

  • Powdered sugar for dusting
  • Fresh berries for garnish

Instructions

  1. Preheat and Prepare. Preheat your oven to 350°F (175°C). Grease or line a muffin tin to prevent the pies from sticking and to make removal easy.
  2. Mix Dry Ingredients and Eggs. In a mixing bowl, whisk together the eggs, sugar, all-purpose flour, and baking powder until the mixture is smooth and free of lumps.
  3. Add Wet Ingredients. Gradually add in the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to the egg and dry mixture. Stir until fully combined to create the batter.
  4. Fill Muffin Cups. Pour the batter evenly into the prepared muffin tin cups, filling each one about three-quarters full to allow space for rising.
  5. Bake the Pies. Place the muffin tin in the oven and bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean, indicating the pies are cooked through.
  6. Cool and Serve. Allow the pies to cool in the tin for a few minutes before carefully removing them. Serve warm or at room temperature, dusted with powdered sugar and garnished with fresh berries if desired.

Notes

  • Ensure the lemon juice is fresh for the best tangy flavor.
  • For a dairy-free option, substitute milk with almond, soy, or oat milk.
  • The mini pies can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently before serving to enjoy the creamy texture.
  • If a toothpick does not come out clean, bake for an additional 3–5 minutes and check again.

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Find it online: https://cozycookingideas.com/baby-lemon-impossible-pies-recipe/