Description
These Baby Lemon Impossible Pies are mini desserts that combine the creamy richness of custard with a light, almost nonexistent crust, bursting with fresh lemon flavor. A perfect treat for any occasion, these delightful pies are easy to make and offer a zesty, tangy bite in every mouthful.
Ingredients
3 large eggs
1 cup granulated sugar
Zest of 1 lemon
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup unsalted butter, melted
1 cup whole milk
1/2 cup all-purpose flour
Powdered sugar (for dusting)
Instructions
Preheat and Prepare Tin:
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
Make the Batter:
In a bowl, melt the butter.
Whisk the eggs and granulated sugar together until fluffy.
Add the melted butter, lemon juice, and lemon zest into the egg mixture, stirring to combine.
Combine Flour and Milk:
In a separate bowl, whisk together the flour and milk until smooth.
Combine the milk-flour mixture with the egg mixture and stir until well incorporated.
Fill the Muffin Tin:
Pour the batter into the muffin tin, filling each cup about two-thirds full.
Bake the Pies:
Bake for 25-30 minutes, or until golden brown and slightly jiggly in the center.
Cool and Serve:
Let the pies cool slightly. Dust with powdered sugar and enjoy!
Notes
Lemon Zest: Fresh zest gives these pies a bright, zesty flavor, making them extra lemony.
Alternative Flours: If you prefer, you can try using gluten-free flour for a gluten-free version.
Storage: These mini pies are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
