Description
Bright, zesty, and incredibly easy to make, these Mini Baby Lemon Impossible Pies are the citrus dessert you didn’t know you needed. Each little pie forms its own crust, soft custard center, and golden edge while baking with no fancy techniques required. Ideal for a quick breakfast treat, easy dessert, brunch table, or sweet food idea for gatherings, these mini lemon pies deliver fresh lemon flavor in perfectly portioned bites. This easy recipe is great for anyone looking for breakfast ideas, dinner ideas, healthy snack inspiration, and simple homemade baking.
Ingredients
1/2 cup unsalted butter, melted and slightly cooled
4 large eggs, at room temperature
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk, at room temperature
1 tablespoon fresh lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Powdered sugar, for dusting
Extra lemon zest, for garnish optional
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until combined.
3. Add the eggs one at a time, whisking well after each addition until the mixture looks smooth and slightly pale.
4. Stir in the fresh lemon zest, fresh lemon juice, and vanilla extract until fully combined.
5. In a separate bowl, mix the all-purpose flour and salt, then gradually whisk the dry ingredients into the wet mixture.
6. Slowly pour in the whole milk while whisking constantly until the batter is smooth and very thin.
7. Pour the batter evenly into the prepared muffin cups, filling each one about three-quarters full.
8. Bake for 35 to 40 minutes, or until the tops are lightly golden and the centers are set with a slight jiggle.
9. Remove the muffin tin from the oven and let the pies cool completely in the pan so they can firm up properly.
10. Carefully remove the mini pies, dust with powdered sugar, garnish with extra lemon zest if desired, and serve.
Notes
Use room-temperature eggs and milk so the batter blends smoothly and bakes into clean layers.
Do not overmix once the flour is added, because too much mixing can affect the soft custard texture.
Let the pies cool completely in the pan before removing them so they hold their shape without breaking.
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 14g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: mini baby lemon impossible pies, mini lemon pies, lemon dessert, easy recipe, quick breakfast, healthy snack, breakfast ideas, dinner ideas, food ideas, easy dessert