Here’s a Baby Lemon Impossible Pies recipe—a mini version of the classic dessert with a zesty lemon twist! These little pies form their own crust while baking, making them both easy and delicious.
Baby Lemon Impossible Pies
Ingredients:
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• Powdered sugar (for dusting)
Instructions:
1. Preheat Oven: Set to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
2. Mix Wet Ingredients: In a bowl, whisk together melted butter, sugar, eggs, milk, lemon juice, lemon zest, and vanilla extract.
3. Add Dry Ingredients: Sift in flour, salt, and baking powder. Stir until smooth. The batter will be thin—this is normal!
4. Fill Muffin Cups: Pour batter evenly into the muffin tin, filling each cup about ¾ full.
5. Bake: Bake for 22-25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
6. Cool & Dust: Let pies cool in the pan for 5 minutes before transferring to a wire rack. Once fully cooled, dust with powdered sugar.
7. Serve & Enjoy: These pies can be served warm or chilled.
Tips & Variations:
• More lemony? Add an extra teaspoon of lemon zest.
• Creamier texture? Use half-and-half instead of milk.
• Coconut twist? Add ¼ cup shredded coconut for a tropical flavor.
Would you like a recommendation for a whipped topping or glaze to go with them?