Description
Baby Lemon Impossible Pies: A quick, magical mini dessert that bakes into soft lemony layers with little effort.
Ingredients
Scale
- ½ cup all-purpose flour
- ¾ cup sugar
- 2 cups milk
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- ¼ cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin pan or line with paper liners.
- In a blender or bowl, combine flour, sugar, milk, lemon juice, lemon zest, melted butter, eggs, vanilla, and salt.
- Blend or whisk until smooth and fully combined.
- Pour batter evenly into prepared muffin cups, filling about ¾ full.
- Bake for 40–45 minutes until set and lightly golden on top.
- Remove from oven and allow pies to cool completely before serving. They will firm up as they cool.
Notes
- These mini pies are creamy on the inside with a lightly golden top.
- Best served at room temperature or chilled.
- Yields 12 mini pies.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Baby Lemon Impossible Pies, lemon desserts, mini pies, citrus desserts, easy lemon dessert, baked custard