Baby Lemon Impossible Pie Recipe
These Baby Lemon Impossible Pies are delightful individual-sized desserts featuring a soft, creamy lemon custard layer with a light cake-like topping. Perfect for parties or a quick treat, they combine tangy lemon flavor with a uniquely textured base that bakes itself from a simple batter mixture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 small pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Batter
- 2 large eggs
- 1 cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk (whole or any milk of your choice)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Garnish
- Powdered sugar (for dusting)
- Fresh berries (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or using paper liners for easy removal of the pies.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, milk, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution and remove any lumps.
- Make the Batter: Gradually add the dry ingredients into the wet ingredients, gently folding to combine just until the batter is smooth without overmixing.
- Portion the Batter: Pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow the pies to rise without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 25-30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Garnish: Let the pies cool in the tin for about 10 minutes, then transfer to a wire rack. Once cooled, dust with powdered sugar and optionally garnish with fresh berries before serving.
Notes
- Use fresh lemon juice and zest for the best flavor, as bottled lemon juice may alter the taste.
- To test doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- These pies can be served warm or chilled according to your preference.
- For a dairy-free version, substitute milk with almond or oat milk, but keep in mind it might affect taste and texture slightly.
- You can add a little lemon curd on top after baking for an extra burst of lemon flavor.
Keywords: lemon pie, small pies, individual desserts, lemon custard, easy lemon dessert, impossible pie
Find it online: https://zestywithzane.com/baby-lemon-impossible-pie-recipe/
