Description
Ready for a dessert that looks fancy but takes minimal effort? These Baby Lemon Impossible Pies are a magical, zesty treat that practically bake themselves into perfection. A smooth lemon custard magically forms its own light crust while baking, making this an ideal quick breakfast option, an easy recipe for afternoon tea, or a charming bite-sized treat for your dessert ideas list. With their sun-kissed tops and bright citrus flavor, these mini pies offer everything from healthy snack vibes to sweet breakfast ideas in one irresistibly simple bake. Moist, custardy, and topped with a dusting of powdered sugar, these pies are the citrus dessert you didn’t know you needed!
Ingredients
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- Pinch of salt
- 4 large eggs
- 2 cups whole milk
- 1/2 cup unsalted butter, melted
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- Powdered sugar, for dusting (optional)
- Thin lemon slices or zest curls (optional garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a medium bowl, whisk together flour, sugar, and salt.
- In a separate large bowl, whisk together eggs, milk, melted butter, lemon juice, and lemon zest until smooth.
- Slowly stir the dry ingredients into the wet mixture until just combined. (Optional: blend for an ultra-smooth batter.)
- Pour batter into each muffin cup, filling each about 3/4 full. Let sit for 5 minutes to settle bubbles.
- Bake for 28–32 minutes until the tops are golden and the centers are set but slightly jiggly.
- Cool in the tin for 10–15 minutes, then transfer to a rack to cool completely.
- Dust with powdered sugar and garnish with lemon slices or zest, if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes