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Baby Lemon Impossible Pies

Magical Baby Lemon Impossible Pies That Melt in Your Mouth

These Baby Lemon Impossible Pies are effortless mini desserts that transform simple ingredients into a custard with a delicate crust, making them a perfect treat.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 pies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large Eggs fresh eggs yield the best texture
  • 1 cup Sugar can substitute with a sweetener of choice
  • 1 cup All-purpose flour can be swapped for a gluten-free blend
  • 2 teaspoons Baking Powder ensure it’s fresh for best results
  • 1 cup Milk any milk type (dairy or plant-based) works
  • 1/2 cup Lemon Juice freshly squeezed offers a more authentic flavor
  • 1 tablespoon Lemon Zest use organic lemons for a stronger essence
  • 1 teaspoon Vanilla Extract pure vanilla extract is recommended
  • 1/4 teaspoon Salt a pinch is sufficient

Equipment

  • muffin tin
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or lining it with muffin cups.
  2. In a large mixing bowl, whisk together fresh eggs, sugar, all-purpose flour, and baking powder until smooth.
  3. Gradually add milk, lemon juice, lemon zest, vanilla extract, and a pinch of salt, whisking until combined.
  4. Fill each muffin cup about ¾ full with the batter.
  5. Bake for 25 to 30 minutes until the tops are golden brown and a toothpick comes out clean.
  6. Cool for a few minutes, gently run a knife along the edges and pop them out. Dust with powdered sugar before serving.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

These pies are vegetarian-friendly and can easily be adapted for gluten-free or vegan diets. Be sure to fill muffin cups only to ¾ full to avoid overflow while baking.

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