Baby Lemon Impossible Pies That Taste Like Magic Recipe
These delightful Baby Lemon Impossible Pies are small, individual-sized treats bursting with zesty lemon flavor and a perfectly tender, golden crust. Easy to make with simple pantry ingredients, they bake up like magic into a custardy, slightly tangy dessert that’s dusted with powdered sugar and optionally garnished with fresh berries. Perfectly portioned for sharing, these pies make a refreshing finish to any meal or a charming afternoon snack.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 1 cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk (whole or any milk of your choice)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
For Serving
- Powdered sugar (for dusting)
- Fresh berries (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prepare for baking.
- Mix the Ingredients: In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until the mixture is smooth and well combined. Then add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk thoroughly until all ingredients are evenly incorporated.
- Pour into Muffin Tin: Carefully pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for baking and rising.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. Bake until the pies are golden on top and a toothpick inserted in the center comes out clean. A natural crust will form around the edges during baking.
- Cool and Serve: Remove the pies from the oven and allow them to cool in the tin for a few minutes. Then carefully remove from the muffin tin, dust the tops with powdered sugar, and optionally garnish with fresh berries before serving.
Notes
- Use fresh lemon juice and zest for the best flavor impact in the pies.
- Ensure your muffin tin is well-greased or lined to avoid sticking.
- These pies are best enjoyed the same day but can be stored covered in the refrigerator for up to 2 days.
- Whole milk is preferred for a richer texture, but any milk can be used.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Keywords: lemon pie, mini pies, individual desserts, easy lemon dessert, lemon impossible pies, custard pies, lemon treat, baked lemon dessert
