Baby Lemon Impossible Pies

In the culinary world, few flavors evoke the same sense of brightness and joy as lemon. Its unique ability to balance sweetness with a refreshing tang makes it a beloved ingredient in countless desserts. Among the many lemon-infused treats, Zesty Baby Lemon Impossible Pies stand out not only for their delicious taste but also for their charming presentation and versatile nature. These mini pies are light, airy, and bursting with lemony goodness, making them an ideal choice for various occasions—from festive gatherings to casual brunches or even a cozy evening at home with loved ones.

Discover the joy of baking with Zesty Baby Lemon Impossible Pies! These delightful mini treats combine the perfect balance of sweetness and tang, making them ideal for any occasion. With a simple recipe that transforms during baking, you can achieve a beautiful crust and creamy custard-like filling. Made with fresh lemons for a burst of flavor, these pies are as fun to make as they are to eat. Impress your friends and family with these charming, light desserts that are sure to brighten any gathering.

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Ingredients

1 cup milk (whole or 2%)

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

3 large eggs

1 tablespoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

Zest of 2 medium lemons

1/4 cup fresh lemon juice (about 2 lemons)

Powdered sugar for dusting (optional)

Fresh berries for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick cooking spray or butter.

Mix Wet Ingredients: In a large mixing bowl, whisk together the milk, melted butter, eggs, lemon zest, vanilla extract, and fresh lemon juice until well combined.

Combine Dry Ingredients: In another bowl, sift together the flour, sugar, baking powder, and salt.

Combine Mixtures: Gradually pour the dry ingredients into the wet mixture, whisking until smooth and free of lumps.

Fill Muffin Tins: Using a measuring cup or ladle, pour the batter evenly into the prepared muffin tins, filling each cup about 3/4 full.

Bake: Bake in the preheated oven for 25-30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

Cool and Release: Allow the mini pies to cool in the tin for 5 minutes, then gently run a knife around the edges to release them. Transfer the pies to a wire rack to cool completely.

Serve: Once cooled, dust with powdered sugar and garnish with fresh berries if desired. Enjoy your freshly baked Baby Lemon Impossible Pies!

Prep Time, Total Time, Servings: 15 mins | 40 mins | 12 servings