Baby Lemon Impossible Pies Recipe
Baby Lemon Impossible Pies are delightful mini lemon custard pies baked to perfection in a muffin tin. They feature a smooth, tangy lemon filling with a buttery crust that naturally forms during baking, creating an irresistible dessert that’s both light and refreshing. Perfect for individual servings, these pies are ideal for parties, gatherings, or a simple sweet treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pie Ingredients
- 4 tbsp butter (melted)
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup fresh lemon juice (not bottled)
- 1 tbsp lemon zest (from fresh lemons)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin to prevent sticking and ensure easy removal of the pies after baking.
- Mix ingredients: In a blender or mixing bowl, combine the melted butter, granulated sugar, eggs, whole milk, all-purpose flour, fresh lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until the mixture is smooth and well combined, ensuring there are no lumps.
- Fill muffin cups: Pour the lemon batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising and setting.
- Bake: Place the muffin tin in the preheated oven and bake for 28 to 32 minutes. The pies are done when their tops are lightly golden and the centers are just set but still tender.
- Cool and chill: Remove the muffin tin from the oven and let the pies cool in the tin for 10 minutes. Then, transfer them carefully to a wire rack to cool completely. For best flavor and texture, chill the pies in the refrigerator for at least 1 hour before serving.
Notes
- Use fresh lemon juice and zest for the best bright lemon flavor; bottled lemon juice can be too acidic or dull.
- Room temperature eggs help the batter blend more smoothly and evenly.
- Make sure not to overfill the muffin cups to prevent spilling during baking.
- Chilling the pies enhances the custard texture and flavor.
- These pies can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: lemon pie, mini pies, impossible pie, lemon custard, easy dessert, individual desserts, lemon zest, baking
Find it online: https://foodarohub.com/baby-lemon-impossible-pies-recipe/
