Description
These Baby Lemon Impossible Pies are irresistibly cute and bursting with refreshing lemon flavor! With a creamy custard-like filling and a delicate texture, these individual-sized pies are perfect for any occasion. Best of all, they’re crustless—so you get all the flavor with minimal effort!
Ingredients
Scale
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup melted butter
- 2 large eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or small pie dishes.
- In a mixing bowl or blender, combine the milk, flour, sugar, melted butter, eggs, lemon juice, lemon zest, vanilla extract, and salt. Mix or blend until smooth and well combined.
- Pour the batter evenly into the prepared muffin tin or individual pie dishes.
- Bake for 25-30 minutes, or until the pies are golden around the edges and set in the center.
- Allow the pies to cool for a few minutes before serving. If desired, dust with powdered sugar for a sweet finishing touch. Enjoy!
Notes
- These pies will have a creamy, custard-like texture with a slight crust on the bottom.
- They’re best enjoyed the same day, but can be stored in the refrigerator for 2-3 days.
- For extra flavor, you can top them with whipped cream or fresh berries.
- Adjust the lemon juice to your taste preference for a more tangy flavor.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg