If you’re looking for a delightful dessert that’s easy to make and bursting with flavor, look no further! Mini Baby Lemon Impossible Pies are a fun twist on traditional pies. They’re light, fluffy, and perfect for any occasion.
Why make this recipe
These little pies are not only delicious, but they are also simple to throw together. Whether it’s a weekend family gathering or a treat for yourself, these pies are sure to impress! Plus, they are a great way to use fresh lemons. Trust me, once you try them, you’ll want to make them again and again!
How to make Mini Baby Lemon Impossible Pies
Ingredients :
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup all-purpose flour
- 1 cup milk
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
- Optional: Powdered sugar, fresh berries, whipped cream or vanilla Greek yogurt
Directions :
- Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin with non-stick spray or butter.
- In a large mixing bowl, whisk together the eggs and sugar until smooth and slightly frothy.
- Add the melted butter, milk, lemon juice, lemon zest, and vanilla extract, whisking until fully combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Slowly add the dry ingredients into the wet mixture, whisking until smooth and lump-free.
- Carefully pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin on the center rack of your preheated oven and bake for 22-25 minutes or until the tops are set and slightly golden. A toothpick inserted in the center should come out clean.
- Allow the pies to cool in the pan for about 10 minutes before carefully removing them. Transfer to a wire rack to cool completely.
How to serve Mini Baby Lemon Impossible Pies
Serve these delicious little pies warm or at room temperature. You can dust them with powdered sugar, add fresh berries, or top them with whipped cream or vanilla Greek yogurt for extra flavor. They make a lovely addition to any dessert table!
How to store Mini Baby Lemon Impossible Pies
You can store leftover pies in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. Just reheat them gently in the oven or enjoy them cold!
Tips to make Mini Baby Lemon Impossible Pies
- Use fresh lemons for the best flavor. The zest adds a wonderful taste!
- Make sure to whisk the eggs and sugar thoroughly for a smooth batter.
- Don’t overfill the muffin tin; keep it about 3/4 full to allow for rising.
Variation (if any)
Feel free to play around with flavors! You can try adding other citrus fruits like lime or orange for a different twist. A bit of coconut can also give it a tropical flair!
FAQs
1. Can I make these pies ahead of time?
Yes! You can prepare them a day in advance and store them in the fridge. Just remember to add toppings before serving.
2. Can I use bottled lemon juice?
While fresh lemon juice is best for flavor, you can use bottled if you must. Fresh lemons are recommended for maximum taste.
3. Can I freeze these pies?
Yes, you can freeze them! Wrap them tightly in plastic wrap and place them in an airtight container. Just thaw in the fridge when you’re ready to enjoy!