Description
These Baby Lemon Impossible Pies are pure magic! As they bake, the batter separates into three layers a crispy crust, a creamy custard center, and a tangy lemon topping. They’re quick, easy, and bursting with fresh citrus flavor, making them perfect for any occasion.
Ingredients
Scale
For the Pies:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup melted butter
- 2 large eggs
- 1 tablespoon lemon zest (freshly grated)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 teaspoon vanilla extract
Optional Garnish:
- Powdered sugar, for dusting
- Whipped cream
- Fresh berries
Instructions
1️⃣ Preheat Your Oven
- Preheat oven to 350°F (175°C).
- Grease a muffin tin or line with paper liners for easy cleanup.
2️⃣ Mix the Batter
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract.
- Whisk until the batter is smooth and well combined.
3️⃣ Fill the Muffin Tin
- Divide the batter evenly among the prepared muffin cups.
- Fill each about ⅔ full to prevent overflowing.
4️⃣ Bake the Pies
- Bake for 20–25 minutes, or until golden brown around the edges and set in the center.
- Let the pies cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5️⃣ Garnish & Serve
- Dust with powdered sugar for an elegant touch.
- Serve plain or topped with whipped cream & fresh berries.
Notes
✔️ Layered Perfection: The batter separates while baking, creating a crispy crust, custardy center, and tangy topping.
✔️ Bright & Refreshing: The fresh lemon zest and juice bring a burst of citrus goodness.
✔️ Quick & Easy: No fancy equipment needed—just mix, pour, and bake.
✔️ Perfect Portions: Mini-sized treats make them great for brunch, snacking, or parties.
Nutrition
- Serving Size: 1 mini pie
- Calories: 190
- Fat: 9g
- Carbohydrates: 24g
- Protein: 3g