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Baby Lemon Impossible Pies

Baby Lemon Impossible Pies: Creamy Citrus Magic to Savor

Delight in these Baby Lemon Impossible Pies, easy-to-make desserts that offer creamy lemon flavor with a unique crust.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 2 large eggs opt for egg substitutes for a vegan version
  • 1 cup sugar coconut sugar is a lower-glycemic alternative
  • ¼ cup all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 teaspoon baking powder ensure it's fresh for best results
  • 1 cup milk use almond or oat milk for a dairy-free alternative
  • 2 tablespoons fresh lemon juice fresh juice ensures vibrant flavor
  • 1 teaspoon lemon zest intensifies flavor and aroma
  • 1 teaspoon vanilla extract adds warmth and depth of flavor
  • Pinch salt balances sweetness
Topping
  • powdered sugar for dusting, optional
  • fresh berries optional, for garnish

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper muffin liners.
  2. In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until smooth. Gradually incorporate the milk, lemon juice, lemon zest, vanilla extract, and salt.
  3. Fill each muffin cup about ¾ full with the batter.
  4. Bake for 25 to 30 minutes until golden brown and a toothpick inserted comes out clean.
  5. Cool in the tin for about 5 minutes before transferring to a wire rack. Dust with powdered sugar and garnish with fresh berries if desired.

Nutrition

Serving: 1mini pieCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 60mgSodium: 100mgPotassium: 100mgSugar: 14gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These pies are versatile; try experimenting with lime or orange. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

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