Baby lemon impossible pies, often referred to as “impossible pies” because they create their own crust during baking, are a delightful treat. Here’s a simple recipe that you can follow to make mini (baby) versions of these pies:
Baby Lemon Impossible Pies Recipe
Ingredients:
- For the Pie Filling:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1/2 cup fresh lemon juice (about 2 lemons)
- For Dusting:
- Powdered sugar (optional)
- Lemon slices or zest for garnish (optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Prepare Muffin Tin:
Grease a mini muffin tin or line it with mini cupcake liners. - Mix the Ingredients:
In a large mixing bowl, whisk together the eggs, sugar, and flour until well combined. Add in the baking powder, milk, melted butter, vanilla extract, lemon zest, and lemon juice. Mix until smooth. - Pour the Mixture:
Carefully pour the batter into the prepared mini muffin tin, filling each cup about 2/3 full. - Bake:
Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. - Cool:
Once baked, remove the mini pies from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. - Serve:
Dust the cooled baby lemon impossible pies with powdered sugar, if desired, and garnish with lemon slices or zest. - Enjoy:
Serve the mini lemon impossible pies at room temperature or chilled. They can also be stored in an airtight container in the refrigerator for a few days.
Tips:
- You can adjust the amount of lemon juice and zest based on your taste preferences.
- For a richer flavor, consider adding a pinch of salt to the batter.
These mini lemon impossible pies are sure to be a hit with their lovely lemon flavor and custardy texture! Enjoy your baking!
