Baby Lemon Impossible Pies
Delightfully airy and creamy, Baby Lemon Impossible Pies are individual desserts that bring the brightness of lemon in a comforting, pie format, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup milk Use whole milk for creaminess.
- 1 cup granulated sugar Standard sugar works best.
- 1/2 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/2 cup unsalted butter, melted Melted to integrate well.
- 3 large eggs Room temperature is preferred.
- 1 tablespoon lemon zest Adds brightness to the flavor.
- 1/2 cup lemon juice Freshly squeezed is best.
- 1 teaspoon baking powder Helps the pie rise.
- 1/4 teaspoon salt Enhances all flavors.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a blender, combine milk, sugar, melted butter, eggs, lemon zest, lemon juice, flour, baking powder, and salt. Blend until smooth.
- Grease a muffin tin or small pie dishes and pour the batter, filling them about three-quarters full.
Baking
- Bake in the preheated oven for 25 to 30 minutes until tops are golden and a toothpick inserted comes out clean.
- Let cool on a wire rack.
Serving
- Serve chilled or at room temperature with optional garnishes.
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Notes
For best results, measure ingredients accurately and do not over-mix. Consider adding chopped nuts or shredded coconut for texture. Store in an airtight container for up to four days in the refrigerator or freeze for two months.