Description
Mini Lemon Impossible Pies are sweet, individual-sized treats with a soft, creamy lemon custard center and a delicate golden edge that forms its own crust as they bake. Made in muffin tins with just one bowl, these easy lemon pies are perfect for spring gatherings, baby showers, or anytime you want a light and zesty dessert.
Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Optional for Serving:
- Powdered sugar
- Whipped cream
- Fresh berries
Instructions
-
Preheat Oven:
Preheat oven to 350°F (175°C). Lightly grease a muffin tin or line with silicone muffin cups. -
Mix Wet Ingredients:
In a mixing bowl, whisk together eggs, sugar, melted butter, milk, lemon juice, lemon zest, vanilla extract, and salt until smooth. -
Add Dry Ingredient:
Stir in flour until just combined. Do not overmix. -
Fill Muffin Cups:
Pour the batter evenly into muffin cups, filling each about ¾ full. -
Bake:
Bake for 25–30 minutes, until the tops are golden and centers are just set with a slight jiggle. -
Cool and Chill:
Let the pies cool completely in the pan, then chill in the refrigerator for at least 1 hour before removing and serving. -
Serve:
Dust with powdered sugar or top with whipped cream and a berry, if desired.
Notes
- Citrus Swaps: Try lime or orange juice for a twist.
- Coconut Version: Add shredded coconut to the batter for extra flavor.
- Silicone Liners: Make removal easy and keep pies intact.
- Serving Tip: Best served chilled, but let sit at room temp for 5–10 minutes for a softer bite.
