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Baby Lemon Impossible Pies

A close-up shot of a baby lemon impossible pie with a bite taken out, revealing the creamy filling.
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Make individual lemon impossible pies that create their own crust as they bake. These mini desserts are golden on top with a creamy lemon filling.

Ingredients

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  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs
  • 2 cups milk
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease 6 (6-ounce) ramekins or a 12-cup muffin tin.
  2. In a medium bowl, whisk together the granulated sugar, flour, and salt.
  3. Pour the melted butter into the dry ingredients and mix until just combined.
  4. In a separate bowl, whisk the eggs, milk, lemon juice, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.
  6. Divide the batter evenly among the prepared ramekins or muffin cups.
  7. Place the ramekins or muffin tin in a larger baking pan. Carefully pour hot water into the larger pan to come halfway up the sides of the ramekins or muffin cups.
  8. Bake for 30-40 minutes, or until the edges are set and the centers are slightly jiggly. The pies will form their own crust during baking.
  9. Remove the pies from the water bath and let them cool on a wire rack.
  10. Once cooled, you can dust them with powdered sugar if desired. Serve chilled or at room temperature.

Notes

  • For a stronger lemon flavor, you can add 1 tablespoon of lemon zest to the batter.
  • These pies are best served within 2-3 days.
  • Ensure your oven is accurately preheated for the best crust formation.

Nutrition

Find it online: https://cutcooktaste.com/baby-lemon-impossible-pies/