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baby lemon impossible pies
Sophia James

Baby Lemon Impossible Pies

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These baby lemon impossible pies form their own crust as they bake, making them the perfect foolproof mini dessert. Bright lemon flavor, creamy texture, and easy prep make them a hit at any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Method Nutrition Notes

Ingredients
  

Base Mixture:
  • 2 cups whole milk
  • 4 large eggs room temperature
  • 1 cup all-purpose flour
  • ½ cup unsalted butter melted and cooled
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
Lemon Flavor:
  • Zest of 2 medium lemons about 2 tablespoons
  • ⅓ cup fresh lemon juice
  • 1 tablespoon lemon extract optional
For Serving:
  • 2 tablespoons powdered sugar
  • 1 cup fresh berries
  • Fresh mint leaves
  • Whipped cream optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease 12 ramekins or muffin cups and place on a baking sheet.
  2. In a blender, blend milk, eggs, butter, sugar, flour, salt, and vanilla for 30-45 seconds until smooth.
  3. Add lemon zest, juice, and lemon extract. Pulse 3-4 times to combine.
  4. Pour into prepared cups, filling ¾ full. Bake 30-35 minutes until golden and set.
  5. Cool in pan for 15-20 minutes. Loosen edges with a knife and remove carefully.
  6. Dust with powdered sugar. Garnish with berries, mint, and whipped cream if desired.

Nutrition

Serving: 1mini pieCalories: 215kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 5.8gPolyunsaturated Fat: 4.2gCholesterol: 85mgSodium: 120mgFiber: 0.5gSugar: 15g

Notes

Use almond milk and coconut oil for dairy-free. Do not overmix. Always cool fully before removing from cups for best results.

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