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Baby Lemon Impossible Pies

Baby Lemon Impossible Pies: Sweet Citrus Bliss Awaits

These Baby Lemon Impossible Pies are delightful mini desserts with a tangy-sweet flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 4 large Eggs Provides structure and richness to the custard.
  • 1 cup Sugar Adjust based on preference; coconut sugar recommended.
  • 1/2 cup Flour Use gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Helps the custard rise.
  • 1 cup Milk Almond milk can be used for a dairy-free option.
  • 1/2 cup Lemon Juice Fresh juice is preferred.
  • 1 tablespoon Lemon Zest Enhances the lemon flavor.
  • 1 teaspoon Vanilla Extract Adds warmth to the custard.
  • 1 pinch Salt Enhances overall flavors.

Equipment

  • muffin tin
  • mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until smooth.
  3. Gradually add milk, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk until combined.
  4. Fill each muffin cup about ¾ full with the batter.
  5. Bake for 25-30 minutes until golden and a toothpick comes out clean.
  6. Cool in the tin for 5 minutes, then transfer to a wire rack and dust with powdered sugar before serving.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 100mgPotassium: 120mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Use fresh lemon juice and zest for the best flavor. Ensure to not overbake for a creamy custard texture.

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