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Baby Lemon Impossible Pies

Delightful Baby Lemon Impossible Pies for Sweet Moments

A refreshing twist on traditional desserts, Baby Lemon Impossible Pies are easy to make and perfect for sweet moments.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 2 large eggs Provides structure and richness to the custard filling. No substitute recommended.
  • 1 cup sugar Adds sweetness and helps create the crust texture when baked. Can reduce slightly for less sweetness.
  • ¼ cup all-purpose flour Gives the filling stability and helps it set. Gluten-free flour can be used for a gluten-free version.
  • 1 teaspoon baking powder Helps the batter rise, contributing to the fluffy texture. Ensure it's fresh for best results.
  • 1 cup milk Adds creaminess to the custard. Almond or oat milk works well as a dairy-free option.
  • 2 tablespoons fresh lemon juice Offers a bright lemon flavor and acidity. Bottled juice can be used in a pinch, but fresh is preferred for taste.
  • 1 teaspoon lemon zest Enhances the lemon flavor profile. Leave out for a less intense flavor or substitute with lime zest.
  • 1 teaspoon vanilla extract Adds depth and warmth to the flavor. Optional, can omit if desired.
  • a pinch salt Balances sweetness and enhances flavors. Essential for taste; do not omit.
For Topping
  • powdered sugar Optional decoration that adds sweetness. Can use cocoa powder for a chocolatey spin.
  • fresh berries Adds color and freshness to the presentation. Any fresh fruit works as a garnish.

Equipment

  • muffin tin
  • mixing bowl
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it lightly or lining it with paper liners.
  2. In a medium-sized mixing bowl, whisk together the eggs and sugar until smooth and creamy. Gradually add flour, baking powder, and salt, stirring gently.
  3. Incorporate milk, lemon juice, lemon zest, and vanilla extract until the mixture is fully blended, ensuring it’s lump-free.
  4. Pour the batter into the muffin cups, filling each about ¾ full to prevent overflow during baking.
  5. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
  6. Remove from the oven, cool in the tin for about 10 minutes, then transfer to a wire rack. Dust with powdered sugar and garnish with fresh berries before serving.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh lemons for juice and zest to maximize flavor. Avoid overmixing for a light texture and gently fill muffin cups to prevent overflow.

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