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–+ servings
Baby Lemon Impossible Pies

Baby Lemon Impossible Pies - Light, Tangy Treats You'll Love

Baby Lemon Impossible Pies are delightful mini tarts that combine sweetness and tanginess, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pies
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar or coconut sugar for a different flavor
  • 3 large eggs at room temperature
  • 2 cups whole milk or non-dairy alternatives
  • 1/2 cup all-purpose flour or gluten-free flour
  • 1/2 cup fresh lemon juice freshly squeezed
  • 1 tablespoon lemon zest freshly grated
  • 1 teaspoon vanilla extract pure
  • 1/4 teaspoon salt to balance the sweetness
Serving Suggestions
  • 1 cup whipped cream for topping
  • 1 cup fresh berries for garnish

Equipment

  • muffin tin
  • Blender
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. In a blender, combine melted butter, sugar, eggs, milk, flour, lemon juice, zest, vanilla, and salt. Blend until smooth.
  3. Pour the batter into the muffin cups, filling each about two-thirds full.
  4. Bake for 28-32 minutes until golden brown and slightly jiggly in the center.
  5. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  6. Chill the pies in the refrigerator for at least 1 hour before serving.
  7. Serve with whipped cream or fresh berries on top.

Nutrition

Serving: 1pieCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These mini pies are gluten-free and perfect for any occasion, served chilled or at room temperature.

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