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baby lemon impossible pies recipe easy
Sophia James

Baby lemon impossible pies recipe easy

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These baby lemon impossible pies magically form their own crust and custard layers while baking, making them the easiest dessert you'll ever make in under an hour.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 large eggs at room temperature
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • Zest of 2 medium lemons
  • 1/3 cup fresh lemon juice
  • Powdered sugar for dusting optional

Method
 

  1. Preheat oven to 350°F and grease a 12-cup muffin tin or line with paper liners.
  2. In a blender, combine eggs, milk, and vanilla extract. Pulse 15-20 seconds.
  3. Add flour and salt. Blend for 30 seconds until smooth.
  4. With blender on low, add butter, sugar, lemon zest, and juice. Blend 30 seconds more.
  5. Pour into muffin cups, filling each 3/4 full. Batter will be thin.
  6. Bake 30-35 minutes until puffed and golden. Let cool 15-20 minutes.
  7. Remove gently and dust with powdered sugar before serving.

Nutrition

Serving: 1mini pieCalories: 165kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 4.5gPolyunsaturated Fat: 3.5gCholesterol: 90mgSodium: 95mgSugar: 15g

Notes

Use Meyer lemons for sweeter flavor or coconut milk for dairy-free. Let cool fully for best texture.

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