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–+ servings

Baby Lemon Impossible Pies

These delightful baby lemon impossible pies create a light, custard-like base that magically forms a crust while baking, resulting in a deliciously tangy dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the Topping
  • 1 cup whipped cream for serving
  • 1 tablespoon lemon zest for garnish

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a muffin tin or mini pie pan.
  2. In a mixing bowl, combine the granulated sugar, melted butter, milk, all-purpose flour, lemon zest, lemon juice, baking powder, and salt. Mix until smooth.
  3. Pour the mixture evenly into the prepared muffin tin or mini pie pans, filling each cup about 3/4 full.
  4. Bake in the preheated oven for 30-35 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  5. Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  6. Once cooled, top each pie with a dollop of whipped cream and a sprinkle of lemon zest before serving.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 1gSugar: 15g

Notes

These pies can be served warm or chilled. For extra flavor, consider adding a touch of vanilla extract to the batter.

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