Go Back
–+ servings
Baby Lemon Impossible Pies

Delight in Baby Lemon Impossible Pies: A Sweet, Easy Treat

Baby Lemon Impossible Pies are self-crusting mini pies that are zesty, easy to make, and perfect for any occasion. These delightful treats are bound to impress!
Print Recipe Pin Recipe
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: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/4 cup Butter melted
  • 1 cup Granulated Sugar no substitutions recommended
  • 3 large Eggs room temperature
  • 1 cup Whole Milk or non-dairy milk
  • 1/2 cup All-Purpose Flour or gluten-free flour
  • 1/3 cup Fresh Lemon Juice avoid bottled juice
  • 1 tablespoon Lemon Zest fresh is best
  • 1 teaspoon Vanilla Extract optional
  • 1/4 teaspoon Salt

Equipment

  • Muffin tin
  • blender or mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. Mix all ingredients in a blender or bowl until smooth and combined.
  3. Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
  4. Bake for 28-32 minutes until golden brown and slightly puffed.
  5. Let cool for 10 minutes, then loosen each pie and transfer to a wire rack.
  6. Refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 2mg

Notes

These pies can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months. Enjoy chilled or warm after reheating.

Tried this recipe?

Let us know how it was!