Zesty Baby Lemon Impossible Pies – Best 5-Ingredient Mini Dessert Recipe!

Introduction

Get ready to indulge in a delightful dessert that’s both easy to make and bursting with flavor: Baby Lemon Impossible Pies! These charming little pies are a unique twist on the classic impossible pie concept, where the filling magically transforms into a creamy custard while the crust forms as they bake. With their bright lemon flavor and a hint of sweetness, these mini pies are perfect for satisfying your sweet tooth without overwhelming you. Ideal for parties, picnics, or a cozy night in, these bite-sized treats are sure to impress everyone at the table. Let’s dive into this simple yet scrumptious recipe that will leave you craving more!

Why You’ll Love This Recipe

• Simple Preparation: With just a handful of ingredients, these pies come together in no time.
• Bursting with Flavor: The zesty lemon flavor adds a refreshing twist that’s perfect for any occasion.
• Fun Presentation: These mini pies are not only delicious but also adorable, making them perfect for parties or gatherings.
• Versatile: Serve them warm or chilled, and feel free to top them with whipped cream or fresh fruit for an extra touch.
• Make Ahead: They can be made in advance, allowing you to enjoy your time with family and friends.

Ingredients List

For the Baby Lemon Impossible Pies:

• ✔️ 🔹 1 cup milk (whole or 2%)
• ✔️ 🔹 1/2 cup granulated sugar
• ✔️ 🔹 1/2 cup all-purpose flour
• ✔️ 🔹 1/4 cup unsalted butter, melted
• ✔️ 🔹 3 large eggs
• ✔️ 🔹 1 teaspoon vanilla extract
• ✔️ 🔹 Zest of 1 lemon
• ✔️ 🔹 1/4 cup fresh lemon juice (about 1-2 lemons)
• ✔️ 🔹 Pinch of salt
• ✔️ 🔹 Powdered sugar (for dusting, optional)
• ✔️ 🔹 Whipped cream or lemon slices (for serving, optional)

Note: For precise measurements, please refer to the recipe card on cookingforhome.com.

Step-by-Step Directions

1. Preheat the Oven

• Set the Temperature: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or mini pie pan.

2. Prepare the Batter

• Combine Ingredients: In a large mixing bowl, whisk together the milk, granulated sugar, flour, melted butter, eggs, vanilla extract, lemon zest, lemon juice, and a pinch of salt until smooth and well combined.

3. Pour the Batter

• Fill the Muffin Tin: Carefully pour the batter into the prepared muffin tin, filling each cup about 3/4 full. The batter will rise during baking and then settle as it cools.

4. Bake the Pies

• Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.

5. Cool and Serve

• Let Cool: Once baked, remove the pies from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
• Dust and Garnish: Before serving, dust the tops with powdered sugar and serve with whipped cream or lemon slices if desired.

Pro Tip: For an extra lemony flavor, add a few drops of lemon extract to the batter!

Variations & Substitutions

• Fruit Variations: Substitute lemon juice with lime, orange, or even berry juice for a different fruity flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these pies gluten-free.
• Dairy-Free Option: Substitute milk with almond milk or coconut milk and use dairy-free butter for a dairy-free version.

Storage Instructions

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: These pies can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.

FAQs

Can I use bottled lemon juice instead of fresh?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. Just make sure it’s 100% pure lemon juice.

What if I don’t have a muffin tin?
You can use a mini pie pan or even a standard pie dish, but adjust the baking time accordingly, as larger pies may take longer to bake.

Can I make these ahead of time?
Yes! You can prepare them a day in advance and store them in the refrigerator until you’re ready to serve.

Conclusion

These Baby Lemon Impossible Pies are a delightful and refreshing dessert that’s perfect for any occasion. With their creamy lemon filling and easy preparation, they’re sure to become a favorite in your household. Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments below! For more delicious recipes, visit cookingforhome.com and follow us on Facebook and Pinterest for more culinary inspiration. Enjoy your baking adventure! 🍋🥧✨

Baby Lemon Impossible Pies

Pin Recipe

These Baby Lemon Impossible Pies are a delightful, mini dessert that’s bursting with tangy lemon flavor and a custardy texture—perfect for any occasion! 🍋🥧✨

Ingredients

Scale 1x2x3x

• 1 cup milk
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup melted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• Powdered sugar for dusting (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or mini pie pan.
2. Blend Ingredients: In a blender, combine the milk, sugar, flour, melted butter, eggs, vanilla extract, baking powder, lemon zest, and lemon juice. Blend until smooth and well combined.
3. Pour Batter: Pour the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
4. Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are set and the tops are lightly golden.
5. Cool: Allow the pies to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
6. Serve: Dust with powdered sugar if desired, and enjoy your Baby Lemon Impossible Pies! 🍽️❤️

• Author: Sara