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–+ servings
Delicious Baby Lemon Impossible Pies served on a plate with fresh lemons.
Clara Whitley

Baby Lemon Impossible Pies

Delightful little pies with a unique custard-like texture that magically form their own crust while baking, perfect for everyday indulgence and special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup milk (can be substituted with almond or oat milk for dairy-free)
  • 1/2 cup sugar (feel free to use coconut sugar or a sugar substitute)
  • 1/2 cup all-purpose flour (or gluten-free flour if desired)
  • 1/4 cup melted butter (or use coconut oil for a dairy-free option)
  • 3 large eggs
Flavor Enhancers
  • 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
  • 1 teaspoon vanilla extract for that extra depth of flavor
  • Zest of 1 lemon (optional) adds a lovely aroma

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine milk, sugar, and melted butter. Whisk until smooth.
  3. Add in the flour and whisk until lump-free.
  4. Crack in the eggs one at a time, mixing well after each addition.
  5. Squeeze the juice from the fresh lemons into the batter along with the zest and stir in the vanilla extract.
Baking
  1. Prepare a muffin tin by greasing lightly or lining with cupcake liners.
  2. Pour the batter evenly into the tin, filling each cup about halfway.
  3. Bake for about 20-25 minutes, or until the tops are golden brown.
  4. Remove from the oven and let cool for at least 10 minutes before serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 50mgSugar: 10g

Notes

Serve warm or at room temperature, dusted with powdered sugar if desired. For variations, consider adding berries or melted chocolate to the batter.

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