Print

Baby Lemon Impossible Pies

Close-up of golden-brown baby lemon impossible pies baked in a muffin tin, showing their slightly puffed tops.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create delightful individual lemon pies with a magical, self-crusting base and a creamy lemon filling. These easy-to-make desserts are perfect for any occasion.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs
  • 1/2 cup milk
  • 1/4 cup lemon juice (freshly squeezed preferred)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease 12 cups of a muffin tin.
  2. In a medium bowl, whisk together the granulated sugar, flour, and salt.
  3. Pour in the melted butter and mix until combined.
  4. In a separate bowl, whisk the eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. The batter will be thin.
  6. Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 30-35 minutes, or until the edges are golden brown and the centers are set. The pies will puff up and then settle as they cool.
  8. Let the pies cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely.
  9. Dust with powdered sugar before serving, if desired.

Notes

  • For a stronger lemon flavor, you can add an extra teaspoon of lemon zest.
  • Ensure your lemon juice is fresh for the best taste.
  • These pies are best served at room temperature or slightly chilled.

Nutrition

Find it online: https://delicerecipe.com/baby-lemon-impossible-pies/