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A delicious plate of Baby Lemon Impossible Pies

Baby Lemon Impossible Pies

These delightful Baby Lemon Impossible Pies are a light and refreshing dessert that are perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 56 g butter melted
  • 200 g granulated sugar
  • 2 whole eggs room temperature
  • 240 ml whole milk
  • 60 g all-purpose flour
  • 60 ml fresh lemon juice not bottled
  • 15 g lemon zest from fresh lemons
  • 5 ml vanilla extract
  • 1 tsp salt

Equipment

  • 12-cup muffin tin

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
  2. In a blender or bowl, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
  3. Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
  4. Bake for 28–32 minutes until the tops are lightly golden and centers are just set.
  5. Cool in the tin for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.

Notes

These pies can be served warm or chilled and are great for parties or as a sweet treat any time of year.