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Baby Lemon Impossible Pies

Baby Lemon Impossible Pies: Effortless Tangy Delights

Discover the delightful magic of Baby Lemon Impossible Pies, a tangy dessert that promises simplicity and flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Butter melted
  • 1 cup Granulated Sugar essential sweetness
  • 4 large Eggs room temperature
  • 1 cup Whole Milk or non-dairy milk
  • 1/2 cup All-Purpose Flour self-forming crust
  • 1/2 cup Fresh Lemon Juice avoid bottled juice
  • 1 tablespoon Lemon Zest freshly zested
  • 1 teaspoon Vanilla Extract adds depth
  • 1/4 teaspoon Salt balances sweetness

Equipment

  • blender
  • 12-cup muffin tin
  • measuring cups
  • Ladle or measuring cup

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. In a blender, combine melted butter, granulated sugar, eggs, whole milk, all-purpose flour, fresh lemon juice, lemon zest, vanilla extract, and salt. Blend until smooth and creamy.
  3. Pour the batter into the prepared muffin cups, filling each two-thirds full.
  4. Bake in the preheated oven for 28-32 minutes, until golden brown and set.
  5. Cool the pies in the muffin tin for 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1mini pieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

These mini lemon pies taste even better when made a day in advance. Chilling overnight enhances their texture and flavor.

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