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Baby Lemon Impossible Pies

Delightful mini pies that are light, creamy, and bursting with zesty lemon flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 zest lemon
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or mini pie dish.
  2. In a mixing bowl, combine milk, sugar, flour, melted butter, eggs, and vanilla extract. Mix well until smooth.
  3. Stir in lemon juice, lemon zest, and a pinch of salt.
  4. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 25-30 minutes or until set and lightly golden on top.
  2. Allow to cool slightly before removing from the tin. Serve warm or chilled.

Notes

For best results, use fresh lemon juice and zest. These mini pies can be stored in the fridge for 3-5 days or frozen for up to a month.