🍋🥧 Baby Lemon Impossible Pies 🥧🍋

Ingredients:

• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 cups whole milk
• 4 large eggs
• 1/2 cup freshly squeezed lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Powdered sugar, for dusting (optional)

Directions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or line with paper liners.
2. Mix the Batter:
   In a large mixing bowl, combine the sugar, flour, and salt. Add melted butter and mix until well incorporated.
3. Add Wet Ingredients:
   Whisk in the eggs, one at a time. Add the milk, lemon juice, lemon zest, and vanilla extract. Whisk until the mixture is smooth. The batter will be very thin—this is normal!
4. Pour into Muffin Tins:
   Carefully pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake:
   Bake for 30–35 minutes, or until the tops are lightly golden and the centers are set. The pies will puff up while baking and settle as they cool.
6. Cool:
   Allow the pies to cool in the pan for 10 minutes, then gently remove and let them cool completely on a wire rack.
7. Serve:
   Once fully cooled, dust with powdered sugar if desired. These pies are delicious served at room temperature or chilled.

Nutritional Information:

• ⏰ Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
• 🔥 Kcal: 160 kcal per mini pie | 🍽️ Servings: 12 mini pies

#LemonDesserts #MiniPies #ImpossiblePie #SummerBaking #EasyDesserts

🍋🥧 Baby Lemon Impossible Pies 🥧🍋

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These Baby Lemon Impossible Pies are a bright, tangy, and creamy Southern-style dessert that forms its own crust while baking—perfect for brunch, parties, or a sweet snack.

• Author: Diane Marlow
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

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1 cup granulated sugar

1/2 cup all-purpose flour

1/4 cup unsalted butter, melted

2 large eggs

2 tablespoons lemon zest (fresh)

1/4 cup freshly squeezed lemon juice

1 1/2 cups whole milk

1 teaspoon vanilla extract

Pinch of salt

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Instructions

1. Preheat oven to 350°F. Grease a 12-cup muffin tin.

2. In a large mixing bowl, whisk together sugar, flour, and salt.

3. Add melted butter, eggs, lemon zest, lemon juice, milk, and vanilla. Whisk until smooth.

4. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.

5. Bake for 25–30 minutes, or until the tops are golden and centers are set.

6. Cool in pan for 10 minutes before removing. Chill before serving for best flavor.

Notes

You can use Meyer lemons for a sweeter twist. Store leftovers in an airtight container in the fridge up to 4 days. These pies are also delicious topped with whipped cream or a sprinkle of powdered sugar.

Nutrition

• Serving Size: 1 pie
• Calories: 145
• Sugar: 14g
• Sodium: 60mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 45mg