Baby Lemon Impossible Pies That Taste Like Magic Recipe

Introduction

These Baby Lemon Impossible Pies are little bursts of tangy, sweet magic that bake up with a delicate crust and a soft, creamy center. Perfect as a charming dessert or a sweet snack, they’re surprisingly easy to make and wonderfully refreshing.

Ingredients

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (whole or any milk of your choice)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt
• Powdered sugar (for dusting)
• Fresh berries (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. Step 2: In a large mixing bowl, whisk together eggs, sugar, flour, and baking powder until smooth.
3. Step 3: Add milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to the bowl. Whisk until all ingredients are well combined.
4. Step 4: Pour the batter evenly into the muffin tin cups, filling each about three-quarters full.
5. Step 5: Bake for 25-30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
6. Step 6: Let the pies cool in the tin for a few minutes to set, then carefully remove them.
7. Step 7: Dust the cooled pies with powdered sugar and garnish with fresh berries if desired before serving.

Tips & Variations

• Use fresh lemon juice and zest for the best bright, natural flavor—bottled lemon juice may taste artificial.
• Be sure not to overfill the muffin cups; filling them about ¾ full prevents overflow during baking.
• For a dairy-free version, substitute the milk with almond or oat milk.
• Add a sprinkle of fresh thyme or lavender to the batter for an herbal twist.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave for 15-20 seconds or enjoy chilled. These pies taste best fresh but keep well chilled if prepared ahead.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add a small amount to help with texture.

What if I don’t have fresh lemons?

While fresh lemons provide the best flavor, you can use bottled lemon juice in a pinch. Just be aware it may alter the taste slightly and reduce brightness.

Baby Lemon Impossible Pies That Taste Like Magic Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Delight in these Baby Lemon Impossible Pies, a magical mini dessert bursting with fresh lemon flavor and a naturally formed crust. Perfectly portioned and baked to golden perfection, they offer a luscious creamy center with a hint of vanilla, dusted with powdered sugar and optionally garnished with fresh berries for a refreshing touch.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter Ingredients

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (whole or any milk of your choice)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish

• Powdered sugar (for dusting)
• Fresh berries (optional, for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it well or lining it with paper liners to prevent sticking.
2. Mix the Ingredients: In a large mixing bowl, whisk together the eggs, sugar, all-purpose flour, and baking powder until the mixture is smooth and uniform. Then add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk again until all ingredients are thoroughly combined and the batter is smooth.
3. Pour into Muffin Tin: Carefully pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to avoid overflow during baking.
4. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. During baking, a natural crust will form around the edges.
5. Cool and Serve: Allow the pies to cool slightly in the muffin tin for a few minutes so they set properly. Then gently remove them, dust with powdered sugar, and garnish with fresh berries if desired before serving.

Notes

• Use Fresh Lemon Juice: Freshly squeezed lemon juice and zest provide the best bright and natural lemon flavor. Avoid bottled lemon juice which can taste artificial.
• Don’t Overfill Muffin Cups: Filling just ¾ full prevents batter from spilling over and ensures even baking.
• Cool Pies Before Serving: Cooling the pies slightly helps them firm up, making them easier to remove from the tin and enhancing texture.

Keywords: lemon pie, impossible pies, mini lemon desserts, baked lemon pies, easy lemon pies, American desserts, lemon muffin tin pies