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–+ servings
Baby Lemon Impossible Pies

Delicious Baby Lemon Impossible Pies: Quick and Irresistible Treats

Discover the delightful blend of creamy custard and crust in these Baby Lemon Impossible Pies, perfect for any dessert lover.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 3 large eggs Provide structure and richness
  • 1 cup sugar Adds sweetness
  • 1/2 cup flour Acts as a thickening agent
  • 1 teaspoon baking powder Provides lift and lightness
  • 1 cup milk Adds moisture and creaminess
  • 1/3 cup lemon juice Supplies the signature tangy flavor
  • 1 tablespoon lemon zest Enhances the lemon flavor
  • 1 teaspoon vanilla extract Optional, adds delightful depth
  • 1/4 teaspoon salt Balances sweetness and enhances flavor

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare your muffin tin by greasing or lining with paper liners.
  2. In a mixing bowl, whisk together the eggs, sugar, flour, and baking powder until well combined.
  3. Pour in the milk, lemon juice, lemon zest, vanilla extract (if using), and salt. Mix until smooth.
  4. Pour the batter into each muffin cup, filling them about three-quarters full.
  5. Bake for 25 to 30 minutes until golden and a toothpick inserted comes out clean.
  6. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 75mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

These Baby Lemon Impossible Pies can be served warm or at room temperature. Use fresh lemon juice for best flavor, and experiment with other citrus varieties for a fun twist.

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