Baby Lemon Impossible Pies Recipe
Baby Lemon Impossible Pies are delightful individual-sized custard pies with a light lemon flavor and impossibly smooth texture. These mini pies are easy to make, featuring a soft cake-like base that magically forms beneath a creamy lemon custard when baked. Perfectly tangy and sweet, they’re ideal for a refreshing dessert or afternoon treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 individual pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Ingredients
- 2 large eggs
- 1 cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk (whole or any milk of your choice)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
To Garnish
- Powdered sugar (for dusting)
- Fresh berries (optional, for garnish)
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature once your batter is ready.
- Mix wet ingredients. In a mixing bowl, whisk together the large eggs, milk, fresh lemon juice, lemon zest, and vanilla extract until well combined and smooth.
- Combine dry ingredients. In a separate bowl, sift together the sugar, all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening agents and ensure no lumps.
- Incorporate dry into wet. Gradually add the dry ingredients into the wet mixture, whisking continuously until you have a smooth batter without lumps.
- Prepare baking dishes. Grease small ramekins or mini pie dishes lightly with butter or non-stick spray to prevent sticking.
- Fill the dishes. Pour the batter evenly into the prepared ramekins, filling them about ¾ full to allow room for rising.
- Bake the pies. Place the ramekins on a baking tray and bake in the preheated oven for about 25-30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and garnish. Remove pies from the oven and let them cool slightly. Dust the tops with powdered sugar and garnish with fresh berries if desired before serving.
Notes
- Make sure to use fresh lemon juice and zest for the best flavor.
- The baking time may vary slightly depending on the size of your ramekins.
- These pies are best enjoyed fresh but can be refrigerated for up to 2 days.
- You can substitute milk with a non-dairy alternative to make it dairy-free.
- Dusting with powdered sugar adds a nice sweet finish but can be omitted for less sweetness.
Keywords: lemon pie, mini pies, impossible pie, lemon custard pie, easy dessert, individual pies, lemon dessert
Find it online: https://kitchenbynora.com/baby-lemon-impossible-pies-recipe/
