Baby Lemon Impossible Pies

Baby Lemon Impossible Pies are a fun, individual-sized twist on the classic Impossible Pie. These mini pies have a rich, custard-like filling with a touch of lemon zest and juice for a refreshing, tangy flavor. The “impossible” part comes from the fact that the ingredients magically separate while baking to create a crust and filling without having to pre-bake or make a crust! Here’s a simple and delicious recipe for Baby Lemon Impossible Pies:

Baby Lemon Impossible Pies Recipe

Ingredients:

• 1/2 cup all-purpose flour

• 1 1/2 cups granulated sugar

• 1/4 tsp salt

• 1 1/2 cups milk

• 1/4 cup butter, melted

• 3 large eggs

• 2 tsp lemon zest (about 1 lemon)

• 1/4 cup fresh lemon juice (about 2 lemons)

• 1 tsp vanilla extract

• Powdered sugar (for dusting, optional)

• Fresh lemon slices (optional, for garnish)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

   • Grease a 12-cup muffin tin or a mini pie dish, or line with cupcake liners if using.

2. Mix the Ingredients:

   • In a large bowl, whisk together the flour, sugar, and salt.

   • Add the milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well combined.

3. Pour the Mixture into the Muffin Tin:

   • Evenly pour the batter into the prepared muffin tin, filling each cup about 3/4 of the way full.

4. Bake the Pies:

   • Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the pies are set and lightly golden on top. The center will still be a little wobbly, but it will firm up as they cool.

5. Cool and Serve:

   • Remove the pies 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.

   • Once cool, dust the pies with powdered sugar and garnish with a slice of lemon, if desired.

6. Serve and Enjoy:

   • These Baby Lemon Impossible Pies can be served chilled or at room temperature. They’re perfect as individual desserts for a gathering or a special treat!

Tips:

• For extra lemon flavor, you can add more zest or lemon juice to taste.

• You can substitute lemon with lime for a lime version of these impossible pies.

• If you prefer a more pronounced crust, you can sprinkle a small handful of shredded coconut over the batter before baking, as coconut naturally rises during baking to form a light crust.

These Baby Lemon Impossible Pies are creamy, tangy, and have a wonderful texture that’s both custard-like and slightly cakey. Enjoy these little lemony delights!