Mini Baby Lemon Impossible Pies
Delightful mini lemon pies with a creamy filling and flaky crust, perfect for sharing at any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin to ensure easy release of your pies later.
- Combine milk, sugar, flour, melted butter, eggs, vanilla extract, lemon juice, lemon zest, and salt in a mixing bowl.
- Whisk the mixture until it’s smooth and well combined.
- Pour the batter evenly into the muffin tin cups, filling each about 3/4 full.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
- Cool for a few moments before serving and sprinkle with powdered sugar if desired.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat slightly in the microwave before enjoying again.
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://pinrecipezbylinaa.com/mini-lemon-impossible-pies-recipe/