Description
Mini Baby Lemon Impossible Pies are delightful mini desserts that blend the flavors of lemon and a hint of vanilla into a rich, creamy filling, resulting in an unforgettable treat.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (177°C). Grease a standard 12-cup muffin tin or line with paper liners.
- In a large mixing bowl, whisk together melted butter, granulated sugar, and all-purpose flour until the mixture is smooth.
- Add eggs one at a time, whisking thoroughly after each addition to ensure a homogenous batter.
- Stir in whole milk, lemon zest, vanilla extract, and a pinch of salt until the batter is fully blended.
- Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
- Transfer the tin to the oven and bake for 22 to 25 minutes, or until the center of each pie is just set and the tops are lightly golden.
- Allow the mini pies to cool in the tin for 10 minutes. Transfer to a wire rack and chill for optimal texture.
- Dust each mini pie with powdered sugar before serving.
Notes
- Chill the mini pies for a better texture.
- These pies can be stored in the refrigerator for up to 3 days.
- Feel free to substitute lemon zest with other citrus for variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 170
- Sugar: 15g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg