Description
Baby Lemon Impossible Pies are a delightful twist on classic desserts, merging a creamy custard with a light, flaky crust and zesty lemon flavor. Perfect for any occasion—from family gatherings to casual nights at home—these mini treats are not only delicious but also easy to make. With just 10 minutes of prep time, you can create bite-sized indulgences that will brighten anyone’s day. Whether served with fresh berries, whipped cream, or a sprinkle of mint, these pies are an irresistible addition to your dessert repertoire.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/2 cup unsalted butter (melted)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- Melt the butter and whisk together eggs and granulated sugar until fluffy. Add melted butter.
- Stir in fresh lemon juice and zest.
- In another bowl, whisk flour and milk until smooth, then combine with the egg mixture.
- Fill muffin cups about two-thirds full with batter.
- Bake for 25-30 minutes until golden brown and slightly jiggly in the center.
- Cool before dusting with powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (45g)
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg
Keywords: Use room temperature eggs for better emulsion. Fresh lemon juice enhances flavor significantly; avoid bottled varieties. Don't overmix; gently combine ingredients for airy pies. Experiment with different citrus fruits or add herbs like mint for unique variations.