Description
A delightful treat for lemon lovers, these Baby Lemon Impossible Pies are zesty, light, and easy to make. With a perfectly balanced mix of tangy lemon and sweet, creamy filling, they come together in just 35 minutes.
Ingredients
Scale
- 1 cup unsalted butter (melted)
- 2 cup granulated sugar
- 3 cup all-purpose flour
- 4 large eggs
- 5 cup whole milk
- 6 cup freshly squeezed lemon juice
- 7 tbsp lemon zest
- 8 tsp vanilla extract
- 9 tsp salt
- 10 tbsp powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
- In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.
- Add eggs one at a time, whisking well after each addition.
- Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth.
- Divide the batter evenly among the muffin cups, filling about ¾ of the way.
- Bake for 22-25 minutes or until the pies are set and slightly golden on top.
- Let the pies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For a more intense lemon flavor, add an extra tablespoon of lemon zest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 14
- Sodium: 37
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 21
- Protein: 3
- Cholesterol: 45
Keywords: Baby Lemon Impossible Pies, lemon dessert, quick pies