Baby Lemon Impossible Pies

Ingredients for Baby Lemon Impossible Pies

To make these delicious mini lemon pies, you will need:

Main Ingredients:

• 1/2 cup all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsalted butter (melted)

• 4 large eggs

• 2 cups milk (whole or 2%)

• 1/3 cup fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

For Garnishing (Optional):

• Powdered sugar, for dusting

• Whipped cream

• Fresh lemon slices or zest

How to Make Baby Lemon Impossible Pies

Follow these simple steps to prepare your homemade mini lemon pies:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or use paper cupcake liners for easy removal.

Step 2: Blend the Ingredients

In a blender or mixing bowl, combine the eggs, melted butter, sugar, flour, salt, milk, lemon juice, lemon zest, and vanilla extract. Blend until smooth and well combined. The batter will be thin—this is normal!

Step 3: Fill the Muffin Tin

Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full. The pies will puff up while baking and then settle as they cool.

Step 4: Bake the Mini Pies

Place the muffin tin in the oven and bake for 25-30 minutes, or until the edges are lightly golden and the centers are set. You can test for doneness by inserting a toothpick into the center—if it comes out clean, they’re ready!

Step 5: Cool and Serve

Allow the pies to cool in the pan for about 10 minutes before transferring them to a wire rack. Once cooled, dust them with powdered sugar and top with whipped cream or a lemon slice for extra flavor.

Tips for the Best Baby Lemon Impossible Pies

• Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best citrus flavor.

• Don’t Overmix: Blend just until smooth to avoid too much air in the batter.

• Let Them Cool Completely: These pies firm up as they cool, so be patient before serving.

• Store Properly: Keep leftovers refrigerated in an airtight container for up to 3 days.

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