Description
These Baby Lemon Impossible Pies are adorable, crustless lemon pies that are incredibly easy to make and bursting with fresh lemon flavor. Perfect for a sweet treat or dessert.
Ingredients
Scale
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 2 cups milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line with parchment liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Add Wet Ingredients: Add melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth—the batter will be thin.
- Bake: Pour the batter evenly into the muffin cups, filling each about 3/4 full. Bake for 30–35 minutes, or until the tops are set and lightly golden.
- Cool and Serve: Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- These little pies are delicious warm or chilled.
- For extra lemon flavor, add a few drops of lemon extract.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 22 g
- Sodium: 105 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 85 mg
