Description
These Baby Lemon Impossible Pies are a delightful treat with a custardy center and a hint of citrus. Easy to make and perfect for any lemon lover.
Ingredients
Scale
Muffin Cups:
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup all-purpose flour
Lemon Filling:
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- pinch of salt
Optional:
- powdered sugar for dusting
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Blend Ingredients: In a blender, combine milk, sugar, butter, eggs, flour, lemon juice, lemon zest, vanilla, and salt. Blend until smooth.
- Fill Muffin Cups: Pour mixture evenly into prepared muffin cups, almost to the top.
- Bake: Bake for 18–22 minutes until edges are lightly golden and centers are set.
- Cool and Serve: Cool in the pan, then gently remove pies. Dust with powdered sugar if desired.
Notes
- These pies develop a crust while baking, resulting in a custardy center and firm edge.
- Pies can be made ahead and stored chilled, then brought to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian-Inspired, American
Nutrition
- Serving Size: 1 mini pie
- Calories: 110
- Sugar: 11 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 40 mg
