Delightful Baby Lemon Impossible Pies for Easy Baking Joy

Try these Baby Lemon Impossible Pies, a dessert that balances sweetness with tangy lemon flavor, perfect for any occasion!

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 12 pies

Course: Desserts

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

4 large Eggs Use fresh eggs for best results.
1 cup Granulated Sugar You can use brown sugar for a deeper flavor.
0.5 cup All-Purpose Flour Gluten-free all-purpose flour can be used as a substitute.
1 tsp Baking Powder Ensure it’s fresh for optimal results.
1 cup Milk Whole milk or dairy-free alternatives like almond milk work.
0.5 cup Fresh Lemon Juice Freshly squeezed is ideal.
1 tbsp Lemon Zest Use organic lemons to avoid pesticide residues.
1 tsp Vanilla Extract Pure extract is preferred.
1 pinch Salt A pinch enhances sweetness.

Optional Topping

0.5 cup Powdered Sugar Dust over pies for an elegant presentation.
1 cup Fresh Berries Great for serving alongside as decoration.

Equipment

muffin tin
mixing bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin.
Whisk together 4 eggs and 1 cup of sugar in a mixing bowl until combined.
Add 0.5 cup of flour, 1 tsp of baking powder, and a pinch of salt; mix until smooth.
Incorporate 1 cup of milk, 0.5 cup of lemon juice, 1 tbsp of lemon zest, and 1 tsp of vanilla; mix until smooth.
Pour the batter into muffin cups, filling them about three-quarters full.
Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
Let cool in the tin for 10 minutes before serving.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 70mgSodium: 120mgPotassium: 100mgSugar: 10gVitamin A: 200IUVitamin C: 6mgCalcium: 50mgIron: 0.5mg

Notes

These pies can be made in advance and stored for quick treats or to impress guests.

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