Description
Delight in these mini Baby Lemon Impossible Pies, a delightful twist on the classic lemon custard pie. These crustless wonders are easy to make and perfect for any sweet occasion.
Ingredients
Scale
For the pies:
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup unsalted butter, melted
- 4 large eggs
- 2 tablespoons freshly grated lemon zest
- ½ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1½ cups whole milk
- ¼ teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin.
- Mix the ingredients: In a large bowl, mix sugar, flour, and salt. Add butter, eggs, lemon zest, lemon juice, vanilla extract, and milk. Stir until smooth.
- Bake: Fill muffin cups with batter and bake for 25-30 minutes until set and golden.
- Cool and serve: Let pies cool in the pan, then transfer to a rack. Chill before serving if desired.
Notes
- These pies form a soft crust and creamy filling when baked.
- Dust with powdered sugar or serve with berries for extra flavor.
- Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 18g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
