Description

These Baby Lemon Impossible Pies are delightful, self-crusting mini desserts that deliver a balance of tangy lemon flavor and creamy texture. With an easy preparation method, they are perfect for entertaining or enjoying as a sweet treat.

Ingredients

Scale

1 cup Unsalted Butter, melted and cooled
2 cups Granulated Sugar
1/2 cup All-Purpose Flour
1 1/2 cups Full-Fat Milk
4 Large Eggs
1/2 cup Fresh Lemon Juice
2 tablespoons Finely Grated Lemon Zest
1 teaspoon Vanilla Extract
Pinch of Salt
Non-stick Cooking Spray

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and spray muffin tins with non-stick cooking spray
Melt the unsalted butter and let it cool
In a mixing bowl, whisk together the granulated sugar, all-purpose flour, and a pinch of salt
In another bowl, beat the eggs and add the full-fat milk, lemon juice, lemon zest, and vanilla extract
Combine the wet ingredients with the dry ingredients and then mix in the cooled butter until just smooth
Fill the muffin cups about three-quarters full with batter
Bake for 30-35 minutes until the tops are golden brown and the centers are set
Allow to cool in the tins for at least 30 minutes before removing
Dust with powdered sugar before serving

Notes

For a citrus variation, substitute lemons with limes or oranges.

Allowing the pies to chill for several hours enhances the flavor.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pie
Calories: 300 kcal
Sugar: 28 g
Sodium: 60 mg
Fat: 18 g
Saturated Fat: 12 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 95 mg