Mini Baby Lemon Impossible Pies
These delightful mini pies are bursting with zesty lemon flavor and a comforting custard texture. They create their own crust while the filling becomes a luscious, creamy center.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- Zest of 1 lemon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Gather the milk, sugar, flour, melted butter, eggs, vanilla, lemon juice, lemon zest, and a pinch of salt in a large bowl.
- Whisk all ingredients together until completely combined and smooth.
- Grease your muffin tins well.
- Pour the mixture into the greased muffin tins, filling each cup about 2/3 full.
- Bake for 25-30 minutes until the edges are golden and a toothpick comes out clean.
- Cool in the muffin tin for a few minutes before transferring to a wire rack.
Notes
These mini pies can be served with powdered sugar, whipped cream, fresh berries, or lemon sorbet. Store leftovers in an airtight container in the refrigerator for up to 3 days. They freeze well when wrapped tightly.
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://www.nailzspa.com/mini-lemon-impossible-pies/