Magical Baby Lemon Impossible Pies for Joyful Dessert Moments Recipe

Introduction

These Magical Baby Lemon Impossible Pies are a delightful bite-sized dessert perfect for any joyful occasion. With a tender custard-like filling infused with bright lemon flavor, they offer a delicious balance of sweet and tart in every mouthful.

Ingredients

• 3 large Eggs
• 1 cup Sugar
• 1 cup Flour
• 1 teaspoon Baking Powder
• 1 cup Milk
• 1/3 cup Lemon Juice
• 1 tablespoon Lemon Zest
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• Powdered Sugar (for dusting, optional)
• Fresh Berries (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a muffin tin to prepare for baking.
2. Step 2: In a large bowl, whisk together the eggs, sugar, flour, and baking powder until the mixture is smooth and well combined.
3. Step 3: Add the milk, lemon juice, lemon zest, vanilla extract, and salt to the bowl; whisk again until fully incorporated.
4. Step 4: Carefully pour the batter into each muffin cup, filling them about three-quarters full to allow room for rising.
5. Step 5: Bake the pies in the preheated oven for 25-30 minutes or until golden brown and set.
6. Step 6: Let the pies cool slightly before gently removing them from the muffin tin.
7. Step 7: Optionally, dust with powdered sugar and garnish with fresh berries before serving for an extra special touch.

Tips & Variations

• Use fresh lemon juice and zest for the brightest, most vibrant flavor.
• For a dairy-free version, substitute whole milk with almond or oat milk.
• If you prefer a sweeter filling, increase the sugar by a tablespoon or two.
• Try adding a teaspoon of poppy seeds to the batter for a subtle crunch and extra texture.

Storage

Store the pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for about 15 seconds if you prefer them warm. For longer storage, freeze the pies and thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that can be used cup for cup. Make sure it contains xanthan gum for better texture.

How do I know when the pies are done baking?

The pies are done when the tops turn golden brown and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.

Magical Baby Lemon Impossible Pies for Joyful Dessert Moments Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

Discover the delightful magic of Baby Lemon Impossible Pies, a luscious dessert featuring a custardy lemon filling baked in a muffin tin for perfect individual servings. This recipe combines fresh lemon juice and zest with eggs and milk to create a tangy yet creamy treat that’s easy to make and sure to brighten any dessert moment.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 large Eggs – Fresh eggs provide the rich structure needed for that delightful custardy filling.
• 1 cup Sugar – Regular sugar adds the right sweetness to balance the lemon’s tartness.
• 1 cup Flour – All-purpose flour forms the pie’s base.
• 1 teaspoon Baking Powder – Acts as a leavening agent for the airy texture.
• 1 cup Milk – Whole milk keeps the filling creamy.
• 1/3 cup Lemon Juice – Fresh lemon juice offers the signature tang.
• 1 tablespoon Lemon Zest – Enhances the lemon flavor.
• 1 teaspoon Vanilla Extract – Pure vanilla adds depth of flavor.
• 1/4 teaspoon Salt – Balances the sweetness perfectly.

For Serving

• Powdered Sugar – Dusting for a lovely finish and a hint of sweetness.
• Fresh Berries – Garnish to elevate the presentation and add a pop of color.

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the eggs, sugar, flour, and baking powder until the mixture is smooth and homogenous.
3. Add Wet Ingredients: Incorporate the milk, lemon juice, lemon zest, vanilla extract, and salt into the mixture; whisk thoroughly until fully combined for a consistent batter.
4. Fill Muffin Cups: Carefully pour the batter into the greased muffin cups, filling each about three-quarters full to allow room for rising.
5. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until the pies turn golden brown on top.
6. Cool and Serve: Let the pies cool slightly before gently removing them from the tin. Optionally, dust with powdered sugar and garnish with fresh berries before serving.

Notes

• Optional: Dust with powdered sugar and add fresh berries for a stunning presentation.

Keywords: lemon pie, mini lemon pies, impossible pie, lemon dessert, custard pie, easy baking, individual pies