Description
These Baby Lemon Impossible Pies are the ultimate bite-sized treat for citrus lovers! With a dreamy lemon custard that forms its own crust as it bakes, they offer a rich, zesty flavor in a compact form. Perfect as a quick breakfast, healthy snack, or an easy dessert for gatherings, these mini pies combine simplicity with an elegant touch. Their bright lemon taste and creamy texture make them an irresistible addition to your favorite food ideas—whether you’re brainstorming dinner ideas or hunting for a new easy recipe to impress guests. Lightly dusted with powdered sugar and infused with real lemon juice, they’ll brighten up any table with a burst of sunshine and joy.
Ingredients
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1/2 cup unsalted butter, melted and slightly cooled
2 tablespoons lemon zest (about 2 lemons)
1/2 cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
2 cups whole milk
Powdered sugar (for dusting)
Optional: thin lemon slices or zest curls for garnish
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large bowl, whisk together sugar, flour, baking powder, and salt.
- Beat in eggs, then add melted butter, lemon zest, lemon juice, and vanilla extract.
- Gradually stir in milk to form a loose batter.
- Pour batter into muffin cups, filling each about 3/4 full.
- Bake for 35–40 minutes until tops are golden and centers are set.
- Cool for 10 minutes before removing from tin.
- Dust with powdered sugar and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert