Baby Lemon Impossible Pies
Lara
These charming mini lemon pies are a breeze to make and magically form their own crust while baking. With a perfect balance of bright, tangy lemon and sweet custard, they have a light, creamy texture that’s simply irresistible.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 12 Servings (12 mini pies)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 cups whole milk
- 1/2 cup all-purpose flour
- 4 large eggs
- 1/3 cup freshly squeezed lemon juice
- 2 tbsp lemon zest
- 1 tbsp vanilla extract
- 1/4 tbsp salt
- 2 tbsp powdered sugar (for dusting)
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.
Add eggs one at a time, whisking well after each addition to ensure a smooth batter.
Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.
Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.
Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.
- Add extra lemon zest for a more intense lemon flavor
- These 'impossible pies' form their own crust while baking
- The pies may sink slightly in the center when cooling - this is normal
Keyword Baby pies, Easy dessert, Impossible pie, Lemon custard, Lemon flavor, Lemon pies, Mini pies