Baby Lemon Impossible Pies
Craving a dessert that’s both refreshing and simple to make? Baby Lemon Impossible Pies are your answer! These adorable mini pies pack a punch of bright lemon flavor with a creamy center that magically forms its own crust while baking. Perfect for summer gatherings, cozy tea parties, or a quick family treat, these pies are as delightful to eat as they are easy to prepare. Ready in just over 30 minutes, they’re a must-try for lemon lovers!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- ½ cup fresh lemon juice about 3 lemons
- 2 teaspoons lemon zest
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- Butter or oil for greasing pans
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or mini pie pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then add the milk, lemon juice, lemon zest, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until combined. Do not overmix. The batter will be thin.
- Pour the batter evenly into the prepared muffin cups, filling about 3/4 full.
- Bake for 25-30 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly before removing from the pans.
- Dust with powdered sugar before serving. These little pies have a light, custard-like texture with a refreshing lemon flavor.