Absolutely! Baby Lemon Impossible Pies are mini crustless lemon pies that form their own layers as they bake — soft, custardy centers with a golden top and bottom. Here’s a simple and delicious recipe:
Baby Lemon Impossible Pies
Ingredients:
- 4 large eggs
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/2 cup lemon juice (fresh for best flavor)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease or spray a 12-cup muffin tin (or use silicone liners).
- In a blender or mixing bowl, combine eggs, sugar, melted butter, flour, milk, lemon juice, lemon zest, vanilla, and salt. Blend or whisk until smooth.
- Pour batter evenly into prepared muffin tins — about 3/4 full (they will puff slightly, then settle).
- Bake for 30–35 minutes, or until the centers are just set and the tops are lightly golden. They will firm up as they cool.
- Cool completely in the tin, then chill for best texture. Run a knife around the edges to help release if needed.
- Serve chilled or room temp, dusted with powdered sugar or topped with whipped cream and berries if desired.
They’re soft, tangy, creamy, and melt-in-your-mouth delicious! Want a coconut variation or gluten-free version? I got you!Absolutely! Baby Lemon Impossible Pies are mini crustless lemon pies that form their own layers as they bake — soft, custardy centers with a golden top and bottom. Here’s a simple and delicious recipe:
Baby Lemon Impossible Pies
Ingredients:
- 4 large eggs
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/2 cup lemon juice (fresh for best flavor)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease or spray a 12-cup muffin tin (or use silicone liners).
- In a blender or mixing bowl, combine eggs, sugar, melted butter, flour, milk, lemon juice, lemon zest, vanilla, and salt. Blend or whisk until smooth.
- Pour batter evenly into prepared muffin tins — about 3/4 full (they will puff slightly, then settle).
- Bake for 30–35 minutes, or until the centers are just set and the tops are lightly golden. They will firm up as they cool.
- Cool completely in the tin, then chill for best texture. Run a knife around the edges to help release if needed.
- Serve chilled or room temp, dusted with powdered sugar or topped with whipped cream and berries if desired.
They’re soft, tangy, creamy, and melt-in-your-mouth delicious! Want a coconut variation or gluten-free version? I got you!