Description
These Baby Lemon Impossible Pies are delightful mini desserts that feature a tangy lemon flavor with a creamy, custard-like filling. The best part? They magically form their own crust as they bake, making them incredibly easy to prepare and irresistibly delicious. Perfect for any occasion, these mini pies will wow your guests and are a fun twist on traditional lemon pies!
Ingredients
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/4 cup fresh lemon juice
Zest of 1 lemon
2 large eggs
1 tsp vanilla extract
1 1/2 cups whole milk
Powdered sugar for dusting (optional)
Instructions
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Preheat the Oven: Set the oven to 350°F (175°C) and grease a muffin tin or line it with cupcake liners.
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Mix the Dry Ingredients: In a large bowl, whisk together sugar, flour, baking powder, and salt.
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Add the Wet Ingredients: Stir in melted butter, lemon juice, lemon zest, eggs, and vanilla until smooth.
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Pour in the Milk: Gradually add milk, stirring until the batter is smooth and pourable.
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Fill the Muffin Tin: Pour batter into muffin cups, filling each about 3/4 full.
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Bake: Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
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Cool and Serve: Let pies cool in the tin for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
Dairy-Free: Use almond or oat milk and dairy-free butter.
Gluten-Free: Swap all-purpose flour with a gluten-free flour blend.
Citrus Twist: Add orange or lime zest for a different citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
