Baby Lemon Impossible Pies: Creamy, Tangy Delights for You

Baby Lemon Impossible Pies offer a creamy, tangy treat that combines a custard center with a naturally formed crust, perfect for dessert lovers.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 pies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pies

3 large Eggs Use room temperature eggs for better emulsification.
1 cup Sugar Feel free to reduce for less sweetness.
1 cup Flour Swap for a gluten-free blend if needed.
1 tbsp Baking Powder Vital for the rise.
1 cup Milk Any milk alternative works well for dairy-free options.
1/4 cup Lemon Juice Fresh juice is preferred.
1 tbsp Lemon Zest Adjust according to your taste preference.
1 tsp Vanilla Extract Can be omitted if desired.
1/4 tsp Salt A small pinch enhances overall flavor.

Equipment

muffin tin
Mixing Bowl
whisk
Ladle

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing or lining it.
Whisk together the eggs, sugar, flour, and baking powder in a large mixing bowl until smooth.
Gradually add the milk, lemon juice, lemon zest, vanilla extract, and salt, whisking until fully incorporated.
Pour the batter into the muffin tin, filling each cup about ¾ full.
Bake for 25-30 minutes until the tops are golden and a toothpick comes out clean.
Let the pies cool briefly before removing, dust with powdered sugar, and serve.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 100mgPotassium: 150mgSugar: 10gVitamin A: 2IUVitamin C: 8mgCalcium: 4mgIron: 4mg

Notes

These pies taste best the same day they're made, but can be frozen for up to two months. Experiment with different citrus flavors for a twist.

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