Description
These Baby Lemon Impossible Pies are mini, citrus-packed desserts that form their own crust as they bake. With a sweet, tangy lemon flavor and a soft, custard-like texture, they are a delightful treat for any occasion.
Ingredients
-
½ cup all-purpose flour
-
1 cup sugar
-
2 eggs
-
¼ cup butter, melted
-
2 tbsp lemon juice
-
1 tsp lemon zest
-
1 cup milk
-
1 tsp vanilla extract
-
Pinch of salt
Instructions
-
Preheat oven to 350°F (175°C). Grease a mini muffin pan.
-
In a bowl, whisk eggs, sugar, melted butter, milk, lemon juice, zest, vanilla, and salt together.
-
Stir in the flour until smooth.
-
Pour batter evenly into muffin cups.
-
Bake for 20–25 minutes or until lightly golden.
-
Cool completely—pies will form their own crust as they cool.
-
Serve chilled or at room temperature.
Notes
-
Make sure to cool the pies completely to allow the “impossible” crust to form.
-
You can store these pies in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pie
- Calories: 230 kcal
- Sugar: 24g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg