Mini Baby Lemon Impossible Pies
Delightful mini pies that magically transform in the oven, creating a creamy filling and delicate crust, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin generously with butter or non-stick spray.
- Combine the milk, sugar, melted butter, eggs, vanilla extract, lemon juice, lemon zest, and a pinch of salt in a mixing bowl. Mix until smooth.
- Add the all-purpose flour to the wet mixture. Stir gently until well combined.
- Pour the batter into the prepared muffin tin, filling each cup about halfway.
- Bake for 25-30 minutes, or until the tops are golden brown and a gentle jiggle remains in the center.
- Let the mini pies cool slightly before removing them from the tin. Serve warm or chilled.
Notes
Serve with whipped cream or vanilla ice cream. Store in an airtight container for up to 3 days, or freeze for up to a month.
Nutrition
- Serving Size: 1 mini pie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://tashirecipez.com/mini-baby-lemon-impossible-pies/