Description
Baby Lemon Impossible Pies are delightful mini custard pies with a soft, creamy lemon-flavored center and a lightly crisp top. This simple yet impressive dessert bakes directly in a muffin tin, creating layers of soft crust, custard, and golden topping all in one bite. Perfect for citrus lovers and easy entertaining.
Ingredients
Scale
Dry Ingredients
- ½ cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- Pinch of salt
Wet Ingredients
- ½ cup lemon juice (freshly squeezed preferred)
- 4 large eggs
- ½ cup unsalted butter, melted
- 2 cups milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with paper liners; this recipe makes about 12 mini pies.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, lemon zest, and salt until evenly combined.
- Add Wet Ingredients: Pour in the lemon juice, eggs, melted butter, milk, and vanilla extract to the dry mixture. Whisk everything together until smooth. The batter will be quite thin, which is normal for this type of pie.
- Fill Muffin Cups: Pour the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for the pies to set and rise slightly.
- Bake: Place the muffin tin in the oven, and bake for 28 to 32 minutes. The pies are done when the tops are lightly golden and the centers are set but still soft and custardy.
- Cool and Serve: Allow the pies to cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely. For a colder dessert, chill them in the fridge before serving. Optionally, dust with powdered sugar or add a dollop of whipped cream to enhance presentation and flavor.
Notes
- Impossible pies are named so because their batter magically forms distinct layers of crust, custard, and golden top during baking.
- Use freshly squeezed lemon juice for the best bright citrus flavor.
- Serve chilled or at room temperature depending on preference.
- Try topping with powdered sugar or whipped cream for an extra special touch.
- Use unsalted butter to control salt levels precisely in this delicate dessert.
