Description
Discover the perfect bite‑size lemon treat with Baby Lemon Impossible Pies, a quick and easy dessert that forms its own golden crust while baking. Each mini pie packs a silky, tangy lemon filling made from fresh lemon juice, zest, butter, sugar, flour, eggs, and baking powder, delivering a balanced sweet‑tart flavor. Ideal for breakfast tables, snack trays, or a light dessert, this 12‑serving recipe is ready in just 45 minutes and offers a charming, portable twist on classic lemon pie recipe now
Ingredients
Scale
- 1 cup fresh lemon juice
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 1 cup milk
- 1 cup all-purpose flour
- 4 large eggs
- 1 teaspoon baking powder
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- Whisk lemon juice, sugar, melted butter, and milk until smooth.
- Add flour, baking powder, and lemon zest; stir until just combined.
- Incorporate eggs one at a time, mixing gently.
- Divide batter into 12 prepared cups.
- Bake 25‑30 minutes until golden.
- Cool on a rack before serving.
Notes
- For a dairy‑free version, substitute butter with a neutral oil and milk with almond milk. Fresh lemon zest enhances aroma
- avoid bottled juice for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: Baby Lemon Impossible Pies, lemon mini pie recipe, easy lemon pie, bite size lemon desserts, lemon pie muffins, quick lemon desserts, lemon snack ideas, lemon dessert recipe, mini lemon pies