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Baby Lemon Impossible Pies

Baby Lemon Impossible Pies: A Refreshing Mini Dessert Delight

Baby Lemon Impossible Pies are magical mini desserts that form their own crust and blend tangy lemon with creamy custard.
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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 Base
  • 1/2 cup Butter melted
  • 1 cup Granulated Sugar
  • 3 large Eggs room temperature
  • 1 cup Whole Milk or non-dairy alternative
  • 1/2 cup All-Purpose Flour or gluten-free blend
For the Flavor
  • 1/2 cup Fresh Lemon Juice avoid bottled juice
  • 1 tbsp Lemon Zest from fresh lemons
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt

Equipment

  • Muffin tin
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. In a blender, combine melted butter, granulated sugar, and eggs. Blend until smooth.
  3. Add whole milk, flour, lemon juice, lemon zest, vanilla extract, and salt to the mixture and blend until fully mixed.
  4. Pour the mixture into the greased muffin cups, filling each about two-thirds full.
  5. Bake for 28–32 minutes until golden brown and slightly jiggly in the center.
  6. Let the pies cool on a wire rack for 10 minutes, then chill in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Use fresh ingredients for best flavor and ensure eggs are at room temperature for better texture.

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