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Baby Lemon Impossible Pies

Close-up of a golden-brown baby lemon impossible pie with a slightly caramelized top.
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Create individual, self-crusting lemon pies with a creamy filling and golden top. These easy mini desserts are perfect for entertaining.

Ingredients

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  • 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
  • 2 cups milk
  • 1/2 cup lemon juice (from about 2–3 lemons)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour 12 muffin cups or a 12-cup muffin tin.
  2. In a large bowl, whisk together the 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.
  5. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. 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 set and the tops are golden brown. The center may still be slightly jiggly.
  8. Let the pies cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely.
  9. Chill the pies in the refrigerator for at least 2 hours before serving.

Notes

  • Serve chilled, dusted with powdered sugar or with a dollop of whipped cream.
  • For a stronger lemon flavor, add an extra teaspoon of lemon zest.
  • These pies are best enjoyed within 2-3 days.

Nutrition

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