Baby Lemon Impossible Pies

Discover the joy of baking with Baby Lemon Impossible Pies! These delightful mini desserts combine refreshing lemon flavor with a unique texture, magically forming their own crust as they bake. Perfect for summer picnics, parties, or a sweet indulgence at home, they're easy to make and impressively delicious. Made with simple ingredients like fresh lemon juice, eggs, and milk, these pies offer a light, airy treat that your taste buds will crave. Ideal for sharing or enjoying solo, try this recipe and elevate your dessert game!

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Ingredients

1 cup whole milk

1/2 cup unsalted butter, melted

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

3 large eggs

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 cup lemon juice (freshly squeezed)

Zest of 1 lemon

Powdered sugar (for dusting)

Lemon slices and mint leaves (for garnish)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by greasing it lightly or lining it with paper cups.

Mix Wet Ingredients: In a large mixing bowl, whisk together the whole milk, melted butter, granulated sugar, vanilla extract, and almond extract (if using). Ensure everything is well combined.

Add Eggs: Whisk in the eggs one at a time, making sure each one is incorporated fully before adding the next.

Combine Dry Ingredients: In a separate bowl, mix together the flour and salt. Gradually add this to the wet mixture, stirring gently until just combined.

Incorporate Lemon: Stir in the fresh lemon juice and lemon zest, mixing carefully until the batter is uniform. The batter will be quite thin—this is normal!

Portion into Muffin Tin: Pour the lemon batter evenly into the prepared muffin cups, filling each about 3/4 of the way full.

Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Cool: Remove the pie bites from the oven and allow them to cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Dust and Serve: Once cooled, dust the tops of the pies with powdered sugar. For added flair, top with a small slice of lemon and a sprig of mint on each pie.

Enjoy: Serve your Baby Lemon Impossible Pies at room temperature and delight in their zesty flavors!

Prep Time, Total Time, Servings: 15 min | 40 min | Makes 12 mini pies