Easy Baby Lemon Impossible Pies

Imagine a dessert that seamlessly combines the refreshing zing of lemon with a comforting, custard-like texture. Welcome to the world of impossible pies, where traditional baking rules are turned on their heads. These delightful confections are not only easy to prepare but also yield a luscious pie that forms its own crust during baking—a true marvel in the kitchen. In this article, we will explore the zesty mini lemon impossible pies, a dessert that perfectly balances sweetness and tartness, making it a favorite for any occasion.

Discover the delightful world of Zesty Mini Lemon Impossible Pies, where refreshing lemon flavor meets a unique baking method that forms its own crust! This easy-to-make dessert is perfect for various dietary preferences and offers a bright, custard-like filling that balances sweetness and tartness. Ideal for parties, picnics, or any festive occasion, these mini pies will impress your guests. Learn how to make this refreshing treat and explore creative serving ideas to elevate your dessert experience!

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Ingredients

1 cup milk (or almond milk for a dairy-free option)

1 cup self-rising flour

1 cup granulated sugar

1/2 cup unsalted butter, melted (or coconut oil for dairy-free)

3 large eggs

1 tablespoon freshly grated lemon zest

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

1 teaspoon vanilla extract

Pinch of salt

Powdered sugar (for dusting, optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a muffin tin or mini pie mold with a bit of melted butter or oil to prevent sticking.

Mix Ingredients: In a large mixing bowl, combine the milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract. Whisk together until smooth.

Add Dry Ingredients: Gradually add the self-rising flour, granulated sugar, and a pinch of salt to the wet mixture. Use a spatula or a whisk to gently mix until just combined. The batter will be slightly lumpy, but avoid overmixing.

Pour the Batter: Evenly distribute the batter into the prepared muffin tin or mini pie molds, filling each cup about 2/3 full.

Bake: Place the filled muffin tin in the preheated oven and bake for approximately 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Cool & Dust: Remove the tin from the oven and let the mini pies cool in the pan for about 10 minutes. Carefully release them and transfer to a wire rack to cool completely. Before serving, dust with powdered sugar for an extra touch of sweetness.

Serve: These lemon impossible pies are best enjoyed warm or at room temperature. They make a delightful snack or dessert, bursting with fresh lemon flavor!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings