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Baby Lemon Impossible Pies are delightful, individual-sized desserts that combine the tangy flavor of lemon with a creamy, custard-like texture. The “impossible” part comes from the magic of the ingredients forming their own crust as they bake! These mini pies are easy to make and perfect for serving at parties or as a sweet treat. Here’s how to make them:
Preheat your oven to 350°F (175°C). Grease 6 ramekins or a muffin tin with butter or non-stick spray.
Mix the Batter:
In a large bowl, whisk together the sugar and flour.
Add the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well combined.
Fill the Ramekins:
Divide the batter evenly among the prepared ramekins or muffin tin cups, filling each about ¾ full.
Bake:
Place the ramekins or muffin tin on a baking sheet (to catch any spills) and bake for 20-25 minutes, or until the tops are golden and the centers are set. A toothpick inserted into the center should come out clean.
Cool and Serve:
Let the pies cool for 5-10 minutes before serving.
Dust with powdered sugar for a finishing touch, if desired.
Tips for Perfect Baby Lemon Impossible Pies:
Use fresh lemon juice: It provides the best flavor. Bottled lemon juice can be used in a pinch, but fresh is ideal.
Adjust sweetness: If you prefer a tangier pie, reduce the sugar slightly.
Add a crust (optional): For a more traditional pie texture, press a thin layer of graham cracker crumbs into the bottom of each ramekin before adding the batter.
Serve warm or cold: These pies are delicious either way!
These Baby Lemon Impossible Pies are a fun and easy dessert that’s sure to impress. They’re light, tangy, and perfect for lemon lovers! 🍋😊
