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Baby Lemon Impossible Pies

Delight in Baby Lemon Impossible Pies for a Bright Spring Treat

Enjoy these Baby Lemon Impossible Pies, a delightful twist on traditional lemon desserts perfect for spring!
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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
  

For the Pies
  • 1/2 cup Butter melted
  • 1 cup Granulated Sugar
  • 3 large Eggs room temperature
  • 1 cup Whole Milk or non-dairy milk
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Fresh Lemon Juice avoid bottled juice
  • 1 tablespoon Lemon Zest fresh
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Equipment

  • Muffin tin
  • Blender
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions for Baby Lemon Impossible Pies
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. In a blender or mixing bowl, combine melted butter, sugar, and eggs until smooth. Gradually add milk, flour, lemon juice, lemon zest, vanilla, and salt, blend for 1-2 minutes.
  3. Pour the mixture into the muffin cups, filling them about two-thirds full.
  4. Bake for 28-32 minutes until the tops are lightly golden and the centers remain slightly jiggy.
  5. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  6. Chill in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 50mgPotassium: 70mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Use fresh lemon juice and zest for the best flavor. Ensure the eggs are at room temperature for a smooth custard texture.

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