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Baby Lemon Impossible Pies

Baby Lemon Impossible Pies: Your New Favorite Easy Dessert

Discover Baby Lemon Impossible Pies, a delightful blend of sweet and tangy flavors with a custard-like center, your new favorite easy dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Eggs Fresh eggs yield the best custard texture.
  • 1 cup Sugar Can be substituted with a sugar alternative for lower calorie content.
  • 1 cup Flour Use all-purpose flour and avoid excess to keep the texture light.
  • 2 teaspoons Baking Powder
  • 1 cup Milk Substitute with almond or oat milk for a dairy-free version.
  • 1/2 cup Lemon Juice Fresh juice is highly recommended.
  • 1 tablespoon Lemon Zest Don’t skip it for added brightness.
  • 1 teaspoon Vanilla Extract Use pure extract for the best results.
  • 1/4 teaspoon Salt Balances overall flavor.
For Serving
  • 1 cup Powdered Sugar Perfect for garnishing.
  • 1 cup Fresh Berries Great for a vibrant garnish.

Equipment

  • Muffin Tin
  • Mixing Bowl
  • whisk

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a large mixing bowl, combine eggs, sugar, flour, and baking powder and whisk until smooth.
  3. Slowly incorporate milk, lemon juice, lemon zest, vanilla extract, and salt into the dry mixture, stirring until well combined.
  4. Pour the batter into the prepared muffin tins, filling each cup about ¾ full.
  5. Bake for 25-30 minutes until golden and puffed; check doneness with a toothpick.
  6. Allow the pies to cool in the tin for a few minutes before removing and serving.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 80mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For the best results, use fresh lemon juice and zest. Cool the pies in the muffin tins to set their custard filling and make removal easier.

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