Baby Lemon Impossible Pies Recipe

Introduction

Baby Lemon Impossible Pies are delightful little treats that combine a creamy lemon custard with a naturally formed crust. Perfect for a fresh and tangy dessert, they’re easy to make and sure to impress your guests.

Ingredients

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (whole or any milk of your choice)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt
• Powdered sugar (for dusting)
• Fresh berries (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prepare for baking.
2. Step 2: In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until the mixture is smooth.
3. Step 3: Add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to the bowl. Whisk everything until well combined.
4. Step 4: Pour the batter evenly into the muffin tin cups, filling each about three-quarters full.
5. Step 5: Bake the pies in the preheated oven for 25 to 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. A natural crust will form around the edges.
6. Step 6: Allow the pies to cool in the tin for a few minutes before removing them. Dust with powdered sugar and garnish with fresh berries if desired before serving.

Tips & Variations

• For a richer flavor, use whole milk or substitute with cream. To make it dairy-free, try almond or oat milk.
• Add a pinch of cinnamon or nutmeg for a warm spice twist.
• Use a lemon glaze on top after baking for extra sweetness and shine.
• Fresh berries like raspberries or blueberries complement the lemon flavor beautifully as a garnish.

Storage

Store any leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving, although they are delicious served cold as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice is preferred for its bright flavor, bottled lemon juice can be used in a pinch. The taste may be less vibrant, so consider adding a little extra zest to boost the lemony aroma.

What causes the crust to form naturally around the edges?

The crust forms because of the flour and baking powder reacting during baking, creating a slight separation as the custard sets in the center. This is typical for impossible pies and adds delightful texture.

Baby Lemon Impossible Pies Recipe

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★★★★★

4.9 from 100 reviews

These Baby Lemon Impossible Pies are delightful mini desserts featuring a creamy, tangy lemon filling baked within a naturally forming crust. Perfectly portioned in a muffin tin, these sweet and zesty pies are easy to make and ideal for spring or summer gatherings, dusted with powdered sugar and optionally garnished with fresh berries.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (whole or any milk of your choice)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

For Serving

• Powdered sugar (for dusting)
• Fresh berries (optional, for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prevent sticking.
2. Mix the Ingredients: In a large mixing bowl, whisk together the eggs, sugar, all-purpose flour, and baking powder until smooth and well combined. Then add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk thoroughly until the batter is uniform in texture.
3. Pour into Muffin Tin: Evenly pour the batter into the prepared muffin tin cups, filling each about three-quarters full to allow space for rising and crust formation.
4. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a pie comes out clean. The edges will naturally form a crust during baking.
5. Cool and Serve: Remove the muffin tin from the oven and allow the pies to cool slightly in the tin for a few minutes. Then carefully remove them. Dust the pies with powdered sugar and optionally garnish with fresh berries before serving.

Notes

• Use fresh lemon juice and zest for the best vibrant lemon flavor.
• You can substitute whole milk with any milk alternative such as almond or oat milk, though the texture may vary slightly.
• Ensure the muffin tin is well greased or lined to easily remove the pies after baking.
• These individual pies can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm gently in the oven or microwave for a few seconds to restore softness.

Keywords: lemon pie, mini pies, dessert, citrus, baking, easy recipe, individual pies, lemon dessert