Description
These Baby Lemon Impossible Pies are a quick breakfast idea, an easy dessert recipe, and the perfect solution for those looking for refreshing food ideas with minimal effort. Bursting with bright lemon flavor and a magically creamy texture, these little custard-like pies bake up with their own light crust and silky center. Ideal for entertaining or indulging in a solo sweet moment, they’re a foolproof treat that’s naturally gluten-optional and simple to prepare. Whether you’re after healthy snack alternatives or delightful dinner ideas, this recipe delivers a sunshine-packed bite every time.
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (from 1–2 lemons)
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1 cup whole milk (or dairy-free alternative)
- 1/4 tsp salt
- Optional: powdered sugar, mint leaves, or berries for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly.
- In a large bowl, whisk together eggs, sugar, lemon juice, lemon zest, melted butter, and vanilla.
- Add flour and salt, then gradually whisk in the milk until smooth.
- Pour the thin batter into muffin cups, filling nearly to the top.
- Bake for 25–30 minutes, or until tops are lightly golden and centers are just set.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Garnish with powdered sugar, mint, or berries if desired. Serve warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes