Description
A simple recipe for Baby Lemon Impossible Pies, featuring a tangy lemon custard baked into a tender crust.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/4 cups milk
- 2 large eggs, beaten
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour and 1/4 cup sugar. Cut in butter until mixture resembles coarse crumbs.
- Press mixture evenly into the bottom and up the sides of 12 muffin cups.
- In a separate bowl, whisk together 1 tablespoon lemon zest, lemon juice, milk, 2 beaten eggs, 1/2 cup sugar, and salt until well combined.
- Pour the lemon mixture evenly into the prepared muffin cups.
- Bake for 25-30 minutes, or until the edges are set and the centers are slightly jiggly.
- Let cool in the muffin tin for 10 minutes before carefully removing.
- Serve warm or chilled.
Notes
- For a sweeter pie, you can add an extra tablespoon of sugar to the filling.
- Garnish with a sprinkle of powdered sugar or a thin slice of lemon before serving.
- These pies can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: baby lemon impossible pies, lemon custard pies, mini lemon pies, easy lemon dessert, baked lemon custard