Baby Lemon Impossible Pies: A Delightful Twist on a Classic Dessert

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?

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