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baby lemon impossible pies recipe
Sophia James

Baby Lemon Impossible Pies Recipe

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These mini lemon impossible pies magically form their own crust, creamy center, and fluffy top in the oven. Simple to make and bursting with bright citrus flavor, they’re perfect for brunch, dessert, or afternoon tea.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups whole milk
  • 4 large eggs room temperature
  • 1/4 cup butter melted
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • 1/3 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin with butter or non-stick spray.
  2. Place all ingredients except powdered sugar in a blender. Blend on medium speed for 20-30 seconds until smooth.
  3. Pour batter into muffin cups, filling each about 2/3 full.
  4. Bake 30-35 minutes or until golden brown and a toothpick comes out clean.
  5. Cool in tin for 10 minutes. Gently loosen with a knife and transfer to a wire rack to cool completely.
  6. Dust with powdered sugar before serving.

Nutrition

Serving: 1mini pieCalories: 165kcalCarbohydrates: 23gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 105mgSodium: 115mgFiber: 0.5gSugar: 15g

Notes

Use almond milk and coconut oil for dairy-free. Do not overmix batter—blend just until smooth. Allow to cool before removing from tin to prevent breaking.

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