Description
Delight in these Baby Lemon Impossible Pies, a magical sweet and tangy dessert featuring a tender, custard-like filling with a naturally formed crust. Bursting with fresh lemon flavor and a hint of vanilla, these mini pies are perfect for any occasion and easy to make using simple pantry ingredients.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 cup milk (whole or any milk of your choice)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
To Garnish
- 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 prepare for easy removal of the pies.
- Mix the Ingredients: In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until the batter is smooth and uniform. Then, add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk until the mixture is thoroughly combined to ensure the lemon flavor is evenly distributed.
- Pour into Muffin Tin: Evenly pour the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the pies to rise and form a natural crust during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The pies will develop a delicate crust around the edges during this time.
- Cool and Serve: Allow the pies to cool in the tin for several minutes to set. Carefully remove them from the tin and dust with powdered sugar. Optionally, garnish with fresh berries to add a vibrant contrast and extra freshness before serving.
Notes
- Ensure muffins are not overfilled to avoid overflow during baking.
- For extra zestiness, add a bit more lemon zest or a teaspoon of lemon extract.
- Use fresh lemon juice for the best flavor; bottled lemon juice may alter taste.
- These pies can be stored in the refrigerator for up to 3 days in an airtight container.
- Warm gently before serving if refrigerated to regain custard-like texture.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon pies, mini pies, impossible pie, lemon dessert, easy baking, sweet and tangy, custard pie
