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Baby Lemon Impossible Pies

Delightful mini pies that combine fresh lemon juice and zest for a light and fluffy treat, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the pie mixture
  • 4 tbsp butter (melted)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature) Ensure eggs are at room temperature for better blending
  • 1 cup whole milk
  • 1/2 cup all-purpose flour Can substitute with gluten-free flour if needed
  • 1/4 cup fresh lemon juice (not bottled) Fresh juice provides the best flavor
  • 1 tbsp lemon zest (from fresh lemons)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
  2. 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.
Baking
  1. Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
  2. Bake for 28–32 minutes until the tops are lightly golden and the centers are just set.
  3. Cool in the tin for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.

Notes

These pies are best served chilled, can be enjoyed plain, dusted with powdered sugar, or topped with whipped cream or ice cream. Store in an airtight container in the refrigerator for up to three days, or freeze for up to a month with parchment paper between the pies.