Baby Lemon Impossible Pies: Custardy Bites of Sunshine

Baby Lemon Impossible Pies are delightful mini desserts featuring a creamy custard center and crisp crust, perfect for any occasion.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 12 pies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pies

3 large Eggs Provide structure and richness
1 cup Sugar Substitute with alternatives for reduced sugar
1 cup All-purpose flour Substitute with gluten-free blend if needed
1 tsp Baking powder Ensure it's fresh for the best rise
1 cup Milk Use whole or dairy-free alternative
1/2 cup Fresh lemon juice Fresh juice preferred for flavor
1 tbsp Lemon zest Always zest before juicing for ease
1 tsp Vanilla extract Use pure extract for best taste
1 pinch Salt Balances sweetness

Optional Garnishes

Powdered sugar Light dusting for serving
Fresh berries For added color and freshness

Equipment

muffin tin
Mixing Bowls
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until smooth.
Gradually incorporate the milk, lemon juice, lemon zest, vanilla extract, and salt into the dry mixture.
Pour the batter into the muffin cups, filling each about ¾ full.
Bake for 25-30 minutes until golden-brown and a toothpick comes out clean.
Allow to cool for 5-10 minutes, then dust with powdered sugar and garnish with fresh berries.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 50mgPotassium: 100mgSugar: 10gVitamin A: 2IUVitamin C: 3mgCalcium: 5mgIron: 3mg

Notes

Best served at room temperature. Store in an airtight container; consume within 2 days when refrigerated.

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