Baby Lemon Impossible Pies
Baby Lemon Impossible Pies are a delightful dessert that combines a creamy filling with a slightly crispy top, creating an unforgettable flavor experience. With a bright lemony zing and a texture that melts in your mouth, these mini pies are perfect for sharing with family and friends during sunny afternoons or cozy gatherings. Easy to make and visually appealing, they promise to elevate any occasion while leaving everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup fresh lemon juice (about 4–5 lemons)
- Zest of 2 lemons
- 1 cup granulated sugar
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- 1. Preheat oven to 350°F (175°C) and grease a pie dish.
- 2. In a large bowl, whisk together lemon juice, zest, melted butter, milk, and vanilla until smooth.
- 3. Gradually add sugar, flour, baking powder, and eggs; stir gently until just combined.
- 4. Pour the mixture into the pie dish; bubbles may form—this is normal.
- 5. Bake for 45-50 minutes or until golden brown and set in the center.
- 6. Allow to cool for 10 minutes before serving warm or chilled.
Nutrition
- Serving Size: 1 pie (80g)
- Calories: 210
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Experiment with lime or orange juice for unique flavor variations. Add shredded coconut for added texture. Ensure eggs are at room temperature for better mixing.