Description
Mini Baby Lemon Impossible Pies are bite-sized lemon desserts with a self-forming crust and creamy custard center.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F and grease a muffin tin or line with silicone liners.
- In a medium bowl, whisk together the sugar, flour, and salt.
- In another bowl, combine eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
- Gradually add the wet ingredients into the dry, mixing gently until fully incorporated.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 22 to 25 minutes, until edges are golden and centers are just set.
- Let cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 145
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Mini Baby Lemon Impossible, lemon pie, dessert, brunch