Description
These baby lemon impossible pies are mini, tangy, and irresistibly creamy — with a self-forming crust that makes them pure citrus magic!
Ingredients
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Dry Ingredients:
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½ cup all-purpose flour
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¾ cup granulated sugar
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½ tsp baking powder
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Pinch of salt
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Wet Ingredients:
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2 large eggs, room temperature
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½ cup unsalted butter, melted and slightly cooled
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1¼ cups whole milk
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⅓ cup fresh lemon juice (about 2 lemons)
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1 tbsp lemon zest
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1 tsp vanilla extract
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Optional:
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Powdered sugar for dusting
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Instructions
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Preheat oven to 350°F (175°C) and grease a 12-cup mini muffin tin or line with paper liners.
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Mix dry ingredients (flour, sugar, baking powder, salt) in a medium bowl.
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Blend wet ingredients (eggs, butter, milk, lemon juice, zest, vanilla) until smooth and lightly frothy.
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Combine mixtures by gradually adding dry into wet and blending until just smooth.
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Fill muffin cups about ¾ full with batter.
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Bake 18–22 minutes until edges are golden and centers jiggle slightly.
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Cool 10 minutes in tin, then transfer to a wire rack.
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Dust with powdered sugar before serving, if desired.
Notes
- Use fresh lemon juice and zest for best flavor.
- For gluten-free or dairy-free versions, use 1:1 flour substitutes and non-dairy milk/butter.
- Pies will firm up as they cool — let them rest completely before serving or storing.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2.5 g
- Cholesterol: 45 mg