Baby Lemon Impossible Pies Recipe

Introduction

These Baby Lemon Impossible Pies are delightful little treats that combine a creamy lemon filling with a naturally formed crust. Perfectly sweet and tangy, they make a charming dessert or snack for any occasion.

Ingredients

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (whole or any milk of your choice)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt
• Powdered sugar (for dusting)
• Fresh berries (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. Step 2: In a large mixing bowl, whisk together eggs, sugar, flour, and baking powder until smooth.
3. Step 3: Add milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to the bowl. Whisk until well combined.
4. Step 4: Pour the batter evenly into the muffin tin, filling each cup about ¾ full.
5. Step 5: Bake in the preheated oven for 25-30 minutes, or until golden on top and a toothpick inserted comes out clean.
6. Step 6: Let the pies cool in the tin for a few minutes, then remove them.
7. Step 7: Dust with powdered sugar and garnish with fresh berries if desired before serving.

Tips & Variations

• Use freshly squeezed lemon juice and zest for the brightest flavor.
• Try substituting half the milk with cream for a richer texture.
• Add a sprinkle of poppy seeds to the batter for a subtle crunch and extra visual appeal.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Storage

Store the pies in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled or at room temperature. To reheat, warm briefly in a low oven or microwave for about 20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different citrus instead of lemon?

Yes, lime or orange juice and zest can be used as a substitute, though the flavor will vary. Lime offers a similar tang, while orange adds a sweeter, mellower taste.

What makes these pies “impossible”?

The name comes from the unique texture and baking process where the crust naturally forms around the creamy filling without needing separate crust preparation. The ingredients magically separate during baking to create this effect.

Baby Lemon Impossible Pies Recipe

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★★★★★

5 from 98 reviews

Delightful mini lemon-flavored custard pies known as Baby Lemon Impossible Pies. These individual-sized treats feature a naturally forming crust with a smooth, tangy filling, perfect for a light dessert or tea-time indulgence. Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Batter

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (whole or any milk of your choice)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

For Topping

• Powdered sugar (for dusting)
• Fresh berries (optional, for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prevent sticking and ensure easy removal of the pies.
2. Mix the Ingredients: In a large mixing bowl, whisk together the eggs, sugar, all-purpose flour, and baking powder until the mixture is smooth and free of lumps. Next, add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Continue whisking until all ingredients are thoroughly combined, creating a creamy batter.
3. Pour into Muffin Tin: Carefully pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising during baking.
4. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. The pies are done when the tops turn golden brown and a toothpick inserted into the center comes out clean. A natural crust will form around the edges as the pies bake.
5. Cool and Serve: Allow the pies to cool in the tin for several minutes before gently removing them. Dust each pie with powdered sugar for a touch of sweetness and garnish with fresh berries, if desired, for a pop of color and added flavor.

Notes

• For a richer flavor, use whole milk or a creamier milk alternative.
• Ensure the muffin tin is only filled ¾ full to prevent overflow during baking.
• Allow pies to cool slightly to let the filling set properly before removing from tin.
• Fresh berries such as blueberries or raspberries complement the lemon flavor beautifully.
• These pies can be stored in the refrigerator for up to 3 days in an airtight container.

Keywords: lemon pie, mini pies, impossible pie, lemon dessert, easy lemon recipes, custard pie, individual pies, baked lemon dessert