Baby Lemon Impossible Pies That Taste Like Magic Recipe

Introduction

These Baby Lemon Impossible Pies are a delightful treat that combines a sweet, tangy flavor with a magically formed crust. Easy to make and perfect for any occasion, they are sure to impress with their light texture and refreshing lemon taste.

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.
2. Step 2: In a large mixing bowl, whisk together eggs, sugar, flour, and baking powder until smooth.
3. Step 3: Add milk, lemon juice, lemon zest, vanilla extract, and salt to the bowl. Whisk until well combined.
4. Step 4: Pour the batter evenly into the muffin tin, filling each cup about ¾ full.
5. Step 5: Bake in the preheated oven for 25-30 minutes, or until golden on top and a toothpick inserted comes out clean.
6. Step 6: Let the pies cool in the tin for a few minutes, then remove. Dust with powdered sugar and garnish with fresh berries if desired.

Tips & Variations

• Use fresh lemon juice and zest for the best bright, tangy flavor.
• Try substituting half the milk with buttermilk for a richer taste and tender crumb.
• For a gluten-free version, use a 1:1 gluten-free baking flour blend.
• Serve with whipped cream or a dollop of Greek yogurt to balance the sweetness.

Storage

Store the pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in the microwave if desired, but they are delicious served cold as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, you can prepare the batter ahead and bake them just before serving or bake them in advance and store as noted above.

What gives the pies their “impossible” crust?

The crust forms naturally during baking due to the separation of ingredients and steam, creating a delicate, flaky edge without needing to roll dough separately.

Baby Lemon Impossible Pies That Taste Like Magic Recipe

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★★★★★

4.9 from 78 reviews

Baby Lemon Impossible Pies are delightful mini desserts that combine a sweet, tangy lemon flavor with a magically formed custard-like filling and a natural crust. These easy-to-make pies are perfect for any occasion, offering a refreshing citrus twist in a perfectly baked handheld treat.

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

Ingredients

Scale 1x2x3x

Primary 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 Garnish

• 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 the pies from sticking.
2. Mix the Ingredients: In a large mixing bowl, whisk together the eggs, sugar, all-purpose flour, and baking powder until the mixture is smooth and uniform. Then add milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk all together until fully combined and smooth.
3. Pour into Muffin Tin: Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full to allow space for the pies to expand while baking.
4. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes. The pies are done when the tops turn golden and a toothpick inserted into the center comes out clean. As the pies bake, a natural crust forms around the edges, creating the signature ‘impossible pie’ texture.
5. Cool and Serve: Allow the pies to cool in the muffin tin for a few minutes before removing. Once cooled, dust the tops with powdered sugar and optionally garnish with fresh berries before serving. Enjoy your sweet, tangy mini lemon pies!

Notes

• You can use any type of milk you prefer, such as whole, skim, or plant-based alternatives.
• Make sure not to overfill the muffin cups to prevent overflow during baking.
• Use fresh lemon juice and zest for the best lemon flavor.
• These pies can be stored in an airtight container in the refrigerator for up to 3 days.
• For a dairy-free option, substitute milk with almond or oat milk.

Keywords: Lemon impossible pie, mini lemon pies, lemon dessert, tangy lemon pie, easy lemon recipe, baking, sweet lemon treat