Description
These Baby Lemon Impossible Pies are delightful mini custard pies with a lemony twist, featuring a soft custard base and a cake-like top. They are easy to make and perfect for a sweet treat.
Ingredients
Scale
Dry Ingredients:
- 1/2 cup all-purpose flour
Wet Ingredients:
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 4 large eggs
- 2 cups whole milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F and grease a 12-cup muffin tin.
- Mix ingredients: In a large bowl, combine all ingredients and beat until smooth.
- Fill muffin cups: Pour batter into muffin cups, filling three-quarters full.
- Bake: Bake for 25-30 minutes until golden and set.
- Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
- Best served chilled or at room temperature.
- Can be made a day ahead and stored in the refrigerator.
- Top with whipped cream and fresh berries for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Australian (Impossible Pie style)
Nutrition
- Serving Size: 1 mini pie
- Calories: 165
- Sugar: 19 g
- Sodium: 95 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg
