Baby Lemon Impossible Pies Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastewithamy.com/baby-lemon-impossible-pies-recipe/
