why make this recipe
Mini Baby Lemon Impossible Pies are a delightful treat that combines the creamy texture of custard with the lightness of a cake. These little pies have a fresh, tangy lemon flavor that can brighten up any day. They’re perfect for parties, gatherings, or even just to enjoy at home. The best part? They are easy to make and have a unique way of forming layers as they bake.
how to make Mini Baby Lemon Impossible Pies
Ingredients:
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the milk, sugar, flour, melted butter, eggs, lemon zest, lemon juice, vanilla extract, and a pinch of salt.
- Mix all the ingredients together until smooth.
- Grease your mini pie pans to prevent sticking.
- Pour the lemon mixture into the greased mini pie pans, filling them three-quarters full.
- Bake for 25-30 minutes, or until the tops are golden and set.
- Let the pies cool before serving, as this enhances the flavors and allows them to set nicely.
how to serve Mini Baby Lemon Impossible Pies
Serve these delightful mini pies chilled or at room temperature. They are great on their own or topped with whipped cream or a sprinkle of powdered sugar. You can also add fresh berries for a delicious finishing touch!
how to store Mini Baby Lemon Impossible Pies
To store your Mini Baby Lemon Impossible Pies, place them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to keep them longer, consider freezing them. Just make sure to wrap them tightly to prevent freezer burn.
tips to make Mini Baby Lemon Impossible Pies
- Ensure you mix the ingredients well to achieve a smooth texture.
- You can adjust the amount of lemon juice based on how tangy you want the pies to be.
- Greasing the pans properly is crucial to prevent sticking.
variation (if any)
These pies can be easily customized. Consider adding a layer of fruit jam in the bottom of the pie pans before adding the lemon mixture for a fruity twist. You can also experiment by adding different flavors, such as orange or lime zest, for a different citrus experience.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
Yes, you can use bottled lemon juice, but fresh lemon juice will give you the best flavor.
How do I know when my pies are done baking?
The pies are done when the tops are golden and set. You can also insert a toothpick in the center; if it comes out clean, they are ready!
Can I make these pies ahead of time?
Absolutely! You can make them a day in advance and keep them in the refrigerator. Just let them cool completely before storing.
Mini Baby Lemon Impossible Pies
Delightful little pies that combine creamy custard with a light, cake-like texture and a fresh, tangy lemon flavor.
- Total Time: 40 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the milk, sugar, flour, melted butter, eggs, lemon zest, lemon juice, vanilla extract, and a pinch of salt in a mixing bowl.
- Mix all the ingredients together until smooth.
- Grease your mini pie pans to prevent sticking.
- Pour the lemon mixture into the greased mini pie pans, filling them three-quarters full.
- Bake for 25-30 minutes, or until the tops are golden and set.
- Let the pies cool before serving, as this enhances the flavors and allows them to set nicely.
Notes
Serve chilled or at room temperature; they can be topped with whipped cream, powdered sugar, or fresh berries for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
