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Baby Lemon Impossible Pies

Two golden-brown baby lemon impossible pies on a white plate, one with a bite taken out.
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Create delightful individual lemon pies that magically form their own crust during baking. These mini desserts offer a perfect golden top and a creamy lemon filling, ideal for entertaining or special occasions.

Ingredients

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  • 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
  • 1/2 cup milk
  • 1/4 cup lemon juice (from about 2 lemons)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour 12 cups of a 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 together the eggs, 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 set and lightly golden brown, and the centers are just set. A toothpick inserted near the center should come out clean.
  8. Let the pies cool in the muffin tin for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Serve chilled or at room temperature. Dust with powdered sugar if desired.

Notes

  • For an extra burst of lemon flavor, you can add an additional teaspoon of lemon zest.
  • These pies are best served within 2-3 days and should be stored in an airtight container in the refrigerator.
  • Ensure your muffin tin is well-greased to prevent sticking, as the crust forms directly in the tin.

Nutrition

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