Table of Contents
Why Make This Recipe
Baby Lemon Impossible Pies are a delightful treat that brings a burst of flavor in every bite. They are simple to make and require minimal ingredients. The combination of fresh lemon juice and zest adds a refreshing twist that is perfect for any occasion. These pies are light, fluffy, and provide a wonderful balance of sweetness and tanginess. Plus, they come in perfectly portioned sizes, making them great for gatherings or a sweet snack at home.
How to Make Baby Lemon Impossible Pies
Ingredients
- 4 tbsp butter (melted)
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup fresh lemon juice (not bottled)
- 1 tbsp lemon zest (from fresh lemons)
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a blender or bowl, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
- Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
- Bake for 28–32 minutes until the tops are lightly golden and the centers are just set.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.
How to Serve Baby Lemon Impossible Pies
These delightful pies are best served chilled. You can enjoy them plain or dust them with powdered sugar for a sweet touch. They can also be paired with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. A sprig of mint or a slice of lemon on top can make them look even more appetizing.
How to Store Baby Lemon Impossible Pies
To keep your Baby Lemon Impossible Pies fresh, store them in an airtight container in the refrigerator. They will typically last for up to three days. If you want to enjoy them later, you can freeze them for up to a month. Make sure to place parchment paper between the pies before freezing to prevent sticking.
Tips to Make Baby Lemon Impossible Pies
- Use fresh lemons for the best flavor. The zest and juice from fresh lemons will make a big difference.
- Make sure your eggs are at room temperature to help the mixture blend smoothly.
- Don’t overfill the muffin cups. Filling them about two-thirds full will prevent overflow during baking.
- Allow the pies to cool and chill properly, as this will enhance their texture and flavor.
Variation
For a twist on the classic recipe, you can add blueberries or raspberries into the batter before baking. This adds a pop of color and an extra layer of flavor to your pies.
FAQs
1. Can I use bottled lemon juice instead of fresh lemon juice?
While you can use bottled lemon juice, fresh lemon juice provides a better flavor and aroma. It’s highly recommended for this recipe.
2. Can I make this recipe gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend that is suitable for baking.
3. How do I know when the pies are done baking?
The pies are done when the tops are lightly golden and the centers are just set. A toothpick inserted in the center should come out clean or with just a few crumbs attached.
Baby Lemon Impossible Pies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a blender or bowl, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
- Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
- Bake for 28–32 minutes until the tops are lightly golden and the centers are just set.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.