🍋 Baby Lemon Impossible Pies 🍋
These Baby Lemon Impossible Pies are the perfect balance of tart lemon flavor and creamy sweetness. With a unique custard-like filling that forms as they bake, these pies create their own crust, making them incredibly easy to prepare and irresistibly delicious. You’ll love how simple it is to whip up these mini pies that are bursting with fresh lemony goodness!
🛒 Ingredients (Makes about 8 mini pies):
½ cup unsalted butter, melted 🧈
1 cup granulated sugar 🍚
½ cup all-purpose flour 🌾
4 large eggs 🥚
2 cups whole milk 🥛
⅓ cup freshly squeezed lemon juice 🍋
2 tbsp lemon zest 🍋
1 tsp vanilla extract 🌿
📝 Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a muffin tin with a light coat of cooking spray or butter. This will ensure that your mini pies come out easily after baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the melted butter, granulated sugar, whole milk, lemon juice, lemon zest, and vanilla extract.
Whisk these ingredients together until the sugar has completely dissolved, and everything is evenly combined. The mixture should be smooth and creamy.
3. Add the Dry Ingredients:
Add the all-purpose flour to the wet ingredients.
Whisk until the flour is fully incorporated into the mixture. You might notice that the batter looks a bit runny and slightly thickened—that’s completely normal. It’s this consistency that helps create the “impossible” crust while baking.
4. Add the Eggs:
Crack the 4 eggs into the mixture and whisk them in. The eggs are key to creating the custard texture and will help bind the pie filling.
Whisk everything until smooth. You’ll notice that the batter should be a bit thinner than a typical pie batter, and it should have a custardy, silky texture.
5. Pour the Batter:
Carefully pour the batter into the prepared muffin tin, filling each muffin cup about ¾ full. You should have enough batter to fill 8 cups, but it depends on the size of your muffin tin.
6. Bake:
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops of the pies are golden and set. A toothpick or knife inserted into the center should come out clean or with a few moist crumbs (but not wet batter).
As the pies bake, the filling will set into a smooth custard-like texture, and the edges will form a soft, golden crust.
7. Cool:
Once the pies are done, remove them from the oven and allow them to cool in the muffin tin for 10-15 minutes. Then, carefully run a knife around the edges of each pie to loosen them, and gently remove the pies from the tin.
8. Serve:
Allow the Baby Lemon Impossible Pies to cool to room temperature before serving. You can also chill them in the fridge for a couple of hours if you prefer them cold.
Optional: Garnish with a sprinkle of extra lemon zest or a dollop of whipped cream for an extra special touch.
🍽️ Serving Suggestions:
These Baby Lemon Impossible Pies are perfect for any occasion—whether it’s a weeknight treat, a birthday celebration, or a spring brunch. Their mini size makes them a great option for finger food at a party.
Serve them with a glass of iced tea or a cup of coffee for a perfect dessert pairing.
🌟 Why You’ll Love These Baby Lemon Impossible Pies:
No Crust Required: The beauty of the “impossible” pies lies in the fact that they form their own crust while baking. No need to worry about rolling out dough or worrying about a soggy bottom—just pour, bake, and enjoy!
Fresh Lemon Flavor: With both lemon juice and lemon zest in the batter, these pies are bursting with fresh, zesty lemon flavor that pairs perfectly with the creamy custard.
Mini and Perfectly Portion-Controlled: These little pies are the perfect single-serving dessert, giving you just the right amount of indulgence.
Super Easy to Make: The recipe comes together in just a few simple steps, making it perfect for busy bakers or those who want a quick but impressive dessert.
🍋 Recipe Variations:
Lemon Raspberry Twist: Top each pie with a fresh raspberry or swirl some raspberry jam into the batter before baking for a delightful contrast of tart lemon and sweet raspberry.
Blueberry Lemon Impossible Pie: Add some fresh blueberries to the batter before baking for an added fruity burst. Blueberries complement lemon beautifully.
Meringue Topping: For an added layer of elegance, pipe or spread a soft meringue topping over each pie before serving. Bake for an additional 5-7 minutes until golden.
🍽️ Storage:
At Room Temperature: These pies can be stored in an airtight container at room temperature for up to 2 days.
In the Refrigerator: If you prefer them chilled, store them in the fridge for up to 4-5 days.
Freezing: For longer storage, you can freeze these pies. Place them in a freezer-safe container or bag and freeze for up to 2-3 months. When ready to eat, let them thaw in the fridge or at room temperature.
Final Thoughts:
These Baby Lemon Impossible Pies are the perfect dessert for any lemon lover. Their custard-like filling, golden crust, and fresh lemon flavor will have you coming back for more. Whether you’re making them for a crowd or just for yourself, they’re sure to become a go-to dessert recipe in your collection!
Let the simplicity and elegance of these lemon pies bring some zesty sunshine to your next gathering! 🌞🍋