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Baby Lemon Impossible Pies

Delicious Baby Lemon Impossible Pies for Effortless Baking Fun

These Baby Lemon Impossible Pies are a delightful twist on classic lemon pie, featuring a self-crusting magic for effortless baking fun.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar or coconut sugar
  • 3 large eggs room temperature
  • 1 cup whole milk or almond/oat milk
  • 1 cup all-purpose flour or gluten-free flour
  • 1/2 cup fresh lemon juice avoid bottled juice
  • 1 tablespoon lemon zest from fresh lemons
  • 1 teaspoon vanilla extract or almond extract
  • 1/4 teaspoon salt

Equipment

  • blender
  • 12-cup muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with butter.
  2. In a blender, combine melted unsalted butter, granulated sugar, eggs, whole milk, all-purpose flour, fresh lemon juice, lemon zest, vanilla extract, and salt. Blend until smooth.
  3. Pour the batter into the greased muffin cups, filling them about two-thirds full.
  4. Bake for 28 to 32 minutes until golden brown on top and slightly jiggly in the center.
  5. Remove from the oven and let cool for about 10 minutes, then transfer to a cooling rack.
  6. Chill the pies in the refrigerator for at least 1 hour before serving for the best texture.

Nutrition

Serving: 1pieCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 13gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 5mg

Notes

Use fresh ingredients for the best flavor. Room temperature eggs help incorporate the batter smoothly. Avoid overbaking to maintain a tender texture.

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