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Baby Lemon Impossible Pies

Irresistible Baby Lemon Impossible Pies for Sweet Moments

Delight in these Baby Lemon Impossible Pies, boasting a self-forming crust and zesty lemon flavor, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup butter melted
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup whole milk can substitute with dairy-free alternative
  • 1/2 cup all-purpose flour or gluten-free flour
  • 1/2 cup fresh lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Muffin tin
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. In a blender or bowl, combine melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla, and salt. Blend until smooth.
  3. Pour the batter into the muffin cups, filling each about two-thirds full.
  4. Bake for 28-32 minutes until a light golden top forms and the center is slightly jiggly.
  5. Let the pies cool in the tin for 10 minutes before gently releasing them.
  6. Transfer to a wire rack and chill in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 80mgPotassium: 80mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, use fresh ingredients and ensure eggs are at room temperature. Chill before serving to enhance flavor.

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