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Baby Lemon Impossible Pies

Close-up of two golden-brown baby lemon impossible pies with a slightly cracked surface, resting on a wooden board.
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Create impressive individual lemon desserts that bake their own crust. These mini pies feature a golden top and a creamy lemon layer, perfect for entertaining.

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 cup milk
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour 12 muffin cups or use paper liners.
  2. In a medium bowl, whisk together the sugar, flour, and salt.
  3. Add the melted butter and mix until combined.
  4. In a separate bowl, whisk the eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. 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 tops are golden brown and the centers are set. A toothpick inserted near the center should come out clean.
  8. Let the pies cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  9. Serve chilled or at room temperature.

Notes

  • For a stronger lemon flavor, you can add an additional teaspoon of lemon zest.
  • These pies are best served within 2-3 days and can be stored in an airtight container in the refrigerator.
  • Dust with powdered sugar before serving for an extra touch.

Nutrition

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