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Baby Lemon Impossible Pies

Baby Lemon Impossible Pies You Can Make in a Flash

Delightful Baby Lemon Impossible Pies combining sweet and tangy flavors for an effortless dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 4 tbsp Butter melted, use unsalted
  • 1 cup Granulated Sugar or substitute brown sugar
  • 2 Eggs room temperature
  • 1 cup Whole Milk or plant-based milk
  • 1/2 cup All-Purpose Flour or gluten-free flour
  • 1/4 cup Fresh Lemon Juice freshly squeezed
  • 1 tbsp Lemon Zest from fresh lemons
  • 1 tsp Vanilla Extract optional but recommended
  • 1/4 tsp Salt
Optional Garnish
  • Whipped Cream for elegant topping
  • Fresh Berries or Mint Leaves to serve on the side

Equipment

  • muffin tin
  • blender
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. Blend together butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla, and salt until smooth.
  3. Pour the mixture into the muffin tin, filling each cup about two-thirds full.
  4. Bake for 28 to 32 minutes until tops are golden brown and a toothpick comes out clean with a slight jiggle.
  5. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 90mgSugar: 10gVitamin A: 150IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Chill for at least one hour before serving for the best texture and flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

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