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Baby Lemon Impossible Pies

Close-up of a single baby lemon impossible pie with a caramelized sugar topping.
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Create individual, self-crusting lemon pies with a creamy custard center and a golden top. These easy mini desserts are perfect for any occasion.

Ingredients

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  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 cup lemon juice (from about 2–3 lemons)
  • 1/4 cup lemon zest (from about 2–3 lemons)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour 12 standard muffin cups or use non-stick spray.
  2. In a large bowl, whisk together the sugar, flour, and salt.
  3. Pour in the melted butter and mix until combined.
  4. In a separate bowl, whisk the eggs, then whisk in the milk and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
  6. Stir in the lemon juice and lemon zest. The batter will be thin.
  7. Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 30-35 minutes, or until the edges are set and the tops are golden brown. The center may still be slightly jiggly.
  9. Let the pies cool in the muffin tin for about 10 minutes before carefully removing them to a wire rack to cool completely.
  10. Chill the pies in the refrigerator for at least 1 hour before serving.

Notes

  • Serve chilled, plain or with a dollop of whipped cream and a sprinkle of powdered sugar.
  • These pies are best enjoyed within 2-3 days.
  • For a stronger lemon flavor, you can add an extra teaspoon of lemon zest.

Nutrition

Find it online: https://devourdish.com/baby-lemon-impossible-pies-recipe/