Why Make This Recipe
Baby Lemon Impossible Pies are a delightful treat that everyone will love. They combine the refreshing taste of lemon with a unique texture that is both custardy and cake-like. These little pies are perfect for sharing at gatherings, picnics, or as a sweet finish to your meal. Plus, they’re easy to make and use simple ingredients you likely already have at home!
How to Make Baby Lemon Impossible Pies
Ingredients:
- 4 tbsp butter (melted)
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup fresh lemon juice (not bottled)
- 1 tbsp lemon zest (from fresh lemons)
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions:
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a blender or bowl, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
- Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
- Bake for 28–32 minutes until the tops are lightly golden and centers are just set.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.
How to Serve Baby Lemon Impossible Pies
Serve these adorable pies chilled, just as they are, or with a light dusting of powdered sugar on top. They are also delicious with a dollop of whipped cream or a scoop of vanilla ice cream. You can garnish with a lemon slice or some fresh berries for a pretty presentation.
How to Store Baby Lemon Impossible Pies
You can store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to three days. If you want to enjoy them later, you can freeze them for up to a month. Just thaw in the fridge overnight before serving.
Tips to Make Baby Lemon Impossible Pies
- Make sure your eggs are at room temperature for a smoother batter.
- Use fresh lemon juice and zest for the best flavor.
- Do not overfill the muffin cups; keep them about two-thirds full to avoid overflow.
- Keep an eye on the pies while baking to ensure they do not overbrown.
Variation
You can switch out the lemon flavor for other citrus, like lime or orange, for a different taste. Feel free to experiment with adding chocolate chips or berries for additional flavor.
FAQs
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend.
Q: What if I don’t have a muffin tin?
A: You can use a baking dish instead. Just adjust the baking time, as it may take longer.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is preferred for the best flavor, but bottled lemon juice can work in a pinch.
Baby Lemon Impossible Pies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a blender or bowl, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
- Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
- Bake for 28–32 minutes until the tops are lightly golden and centers are just set.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.