Baby Lemon Impossible Pies That Taste Like Magic Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
