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Baby Lemon Impossible Pies Recipe

Baby Lemon Impossible Pies Recipe
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★★★★★

4.8 from 17 reviews

Baby Lemon Impossible Pies are delightful individual custard-like pies with a naturally formed crust, bursting with fresh lemon flavor and a hint of vanilla. Perfectly sweetened and tender, these mini pies make a refreshing dessert or snack, garnished with a dusting of powdered sugar and optional fresh berries for a bright presentation.

Ingredients

Scale

Pie Batter

  • 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 and ensure easy removal of the pies.
  2. Mix the Ingredients: In a large mixing bowl, whisk together eggs, sugar, flour, and baking powder until smooth. Then add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk everything thoroughly until the batter is homogeneous and slightly frothy.
  3. Pour into Muffin Tin: Carefully pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for baking expansion 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 and a toothpick inserted into the center comes out clean. The pies will naturally develop a crust around the edges as they bake.
  5. Cool and Serve: Remove the muffin tin from the oven and let the pies cool for a few minutes before gently removing them from the tin. Dust with powdered sugar and garnish with fresh berries if desired for a beautiful and tasty finish.

Notes

  • Use fresh lemon juice and zest for the best lemon flavor.
  • The pies can be served warm or chilled, depending on your preference.
  • Substitute milk with any dairy or non-dairy milk to suit dietary needs.
  • Ensure muffin cups are not overfilled to prevent spillover during baking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: lemon pies, mini lemon custard, impossible pie, lemon dessert, individual pies, easy lemon recipes

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