Baby Lemon Impossible Pies
Delight in these Baby Lemon Impossible Pies, where zesty lemon meets a creamy custard center in a charming mini dessert that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes approximately 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- 1/2 cup fresh lemon juice
- 1/4 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a bowl, whisk together the eggs, sugar, melted butter, milk, lemon juice, and vanilla until smooth.
- Gradually mix in the flour and baking powder until combined and lump-free.
- Pour the batter into each muffin cup, filling them about three-quarters full.
- Bake for 25–30 minutes or until golden brown on top.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 pie (45g)
- Calories: 155
- Sugar: 15g
- Sodium: 46mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 78mg
Keywords: For variations, substitute lemon with lime or orange juice for different flavors. Add a pinch of lemon zest to the batter for an enhanced aroma. Store leftovers in an airtight container in the fridge for up to three days.
Find it online: https://cookingwithruth.com/easy-baby-lemon-impossible-pies/