Description
These Baby Lemon Impossible Pies are delightful mini custard pies with a soft crust and a creamy lemon center. Easy to make and perfect for a sweet treat!
Ingredients
Scale
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
Wet Ingredients:
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prep Tin: Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Mix Batter: Whisk together flour, sugar, melted butter, eggs, milk, lemon juice, lemon zest, vanilla, and salt until smooth.
- Fill Muffin Cups: Pour batter evenly into prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–25 minutes until tops are golden and centers are set.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- These mini pies form their own soft crust and creamy lemon custard center while baking.
- Store in the refrigerator for up to 3 days; serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 140
- Sugar: 13g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
