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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.

Ingredients

Scale

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

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