Baby Lemon Impossible Pies
Baby Lemon Impossible Pies are bite-sized, self-forming custard pies with a bright lemon flavor and buttery crust. Simple to make with everyday ingredients, they bake up golden on the outside and soft, tangy, and refreshing inside—perfect for a light dessert or afternoon snack.
Ingredients
- ½ cup all-purpose flour
- 1 cup sugar
- 2 eggs
- ¼ cup butter melted
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.
- In a bowl, whisk together eggs, sugar, melted butter, milk, lemon juice, zest, vanilla, and salt until smooth.
- Stir in flour until the batter is lump-free. Pour evenly into muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, until lightly golden and puffed. Let cool completely in the pan before removing.
- Serve chilled or at room temperature for a soft custard center and delicate crust.