Description
These Mini Baby Lemon Impossible Pies are the perfect bite-sized lemon desserts, featuring a self-forming crust, creamy custard center, and fresh citrus flavor. Ideal for brunches, holidays, and everyday treats. Easy lemon pie recipe made in muffin tins with fresh lemon juice and zest.
Ingredients
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter, melted
2 large eggs
1 cup whole milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F and grease a muffin tin or line with silicone liners.
2. In a medium bowl, whisk together the sugar, flour, and salt.
3. In another bowl, combine eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
4. Gradually add the wet ingredients into the dry, mixing gently until fully incorporated.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 22 to 25 minutes, until edges are golden and centers are just set.
7. Let cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
These pies will puff slightly during baking but settle as they cool.
Using fresh lemon juice and zest really makes the flavor shine.
Chill the pies for a firmer texture or serve at room temperature for softer custard.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 145
- Sugar: 15g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg