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Baby Lemon Impossible Pies

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Create impressive individual lemon desserts with a magical crust that bakes itself. These mini pies feature golden tops and creamy lemon layers, perfect for entertaining.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs
  • 2 cups milk
  • 1/2 cup lemon juice (from about 2–3 lemons)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour 12 muffin cups or a 12-cup muffin tin.
  2. In a medium bowl, whisk together the granulated sugar, flour, and salt.
  3. Pour in the melted butter and mix until combined.
  4. In a separate bowl, whisk the eggs, then whisk in the milk, lemon juice, lemon zest, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. The batter will be thin.
  6. Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 30-35 minutes, or until the edges are golden brown and the centers are set. A toothpick inserted near the center should come out clean.
  8. Let the pies cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely.
  9. Chill the pies in the refrigerator for at least 1 hour before serving.

Notes

  • Serve chilled, dusted with powdered sugar or topped with fresh berries.
  • For a stronger lemon flavor, add an extra teaspoon of lemon zest.
  • These pies are best served within 2-3 days.

Nutrition

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