BABY LEMON IMPOSSIBLE PIES Recipe
Baby Lemon Impossible Pies are delightful mini desserts that combine creamy custard and a light crust, bursting with zesty lemon flavor. Perfect for gatherings or a sweet indulgence at home.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Baby Lemon Impossible Pies:
- 3 large eggs
- 1 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/2 cup unsalted butter (melted)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin. In a bowl, melt the butter. Whisk together eggs and sugar until fluffy, then add the melted butter.
- Stir in fresh lemon juice and zest.
- In another bowl, whisk flour and milk until smooth; combine with the egg mixture.
- Pour batter into the muffin tin, filling each cup two-thirds full.
- Bake for 25-30 minutes until golden brown and slightly jiggly in the center.
- Let cool, dust with powdered sugar, and enjoy!
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 18g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 85mg
Find it online: https://cookedbysarah.com/baby-lemon-impossible-pies-recipe/
