Go Back
–+ servings
Baby Lemon Impossible Pies

Delightful Baby Lemon Impossible Pies for Sweet Enjoyment

Enjoy the magical delight of Baby Lemon Impossible Pies, perfect for a crowd-pleasing treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup whole milk or dairy-free alternative
  • 1/2 cup fresh lemon juice freshly squeezed
  • 1 tablespoon lemon zest freshly grated
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Crust
  • 1 cup all-purpose flour or gluten-free flour blend

Equipment

  • Muffin tin
  • Blender
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
    Baby Lemon Impossible Pies
  2. Blend the filling ingredients until smooth in a blender or mixing bowl.
    Baby Lemon Impossible Pies
  3. Pour the blended mixture into the muffin tin, filling each cup two-thirds full.
    Baby Lemon Impossible Pies
  4. Bake for 28-32 minutes until the tops are golden and centers are slightly jiggly.
    Baby Lemon Impossible Pies
  5. Cool for 10 minutes, then run a knife around the edges to release the pies.
    Baby Lemon Impossible Pies
  6. Chill the pies in the fridge for at least 1 hour before serving.
    Baby Lemon Impossible Pies

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 60mgPotassium: 120mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Using fresh ingredients, especially lemons, will elevate the flavor. Watch bake time to prevent overbaking.

Tried this recipe?

Let us know how it was!