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#### Instructions:
1. **Preheat the Oven**:
Preheat your oven to 350°F (175°C). Grease a muffin tin or individual tart pans to prepare for baking the mini pies.
2. **Mix the Dry Ingredients**:
In a medium bowl, whisk together the sugar, flour, baking powder, and salt. This will form the base of your Impossible Pie batter.
3. **Combine Wet Ingredients**:
In another bowl, whisk together the melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until well combined. The fresh lemon juice and zest will give these pies that irresistible citrus kick.
4. **Combine Wet and Dry**:
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well incorporated. Don’t worry about the texture at this stage; it will all come together during baking!
5. **Pour the Batter**:
Pour the batter into the prepared muffin tin, filling each cup almost to the top. The batter will seem thin, but that’s exactly how it should be. As it bakes, it will form layers, with the bottom turning into a golden crust and the top remaining creamy and custard-like.
6. **Bake**:
Bake for 25-30 minutes or until the tops of the pies are golden brown and set. The pies will puff up as they bake but will settle slightly once removed from the oven. Let the pies cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
7. **Serve & Garnish**:
Once cooled, dust the pies with powdered sugar for an extra touch of sweetness. You can also serve them with a dollop of whipped cream or fresh berries for added flavor and visual appeal.
8. **Enjoy**:
Now it’s time to enjoy these delightful, mini lemon pies! They’re perfect for serving at any occasion or just as a personal treat to satisfy your sweet tooth.
### Tips for Perfect Baby Lemon Impossible Pies
1. **Don’t Skip the Lemon Zest**: Lemon zest adds a burst of fresh lemon flavor that enhances the citrus profile of the pies. It’s a small detail that makes a big difference, so be sure to include it!
2. **Use Fresh Lemon Juice**: Freshly squeezed lemon juice provides a much brighter and more vibrant flavor than bottled lemon juice. It’s worth the extra effort to squeeze the lemons yourself.
3. **Check for Doneness**: These pies may look slightly wobbly in the center when they’re done baking, but they’ll firm up as they cool. You can test for doneness by inserting a toothpick into the center of the pie—it should come out clean when they’re fully baked.
4. **Make Ahead**: You can prepare the batter ahead of time and store it in the fridge for up to a day. When you’re ready, simply pour it into the muffin tin and bake.
5. **Experiment with Toppings**: While powdered sugar is a classic garnish, feel free to get creative with your toppings. Whipped cream, fresh berries, or even a drizzle of lemon glaze will take these pies to the next level.
### Why These Pies Are a Must-Try
Baby Lemon Impossible Pies are the perfect balance of creamy, tangy, and sweet. Their mini size makes them ideal for portion control, and their ability to form their own crust as they bake adds a fun and unexpected element to the recipe. Whether you’re craving a simple dessert for a weeknight dinner or you need a show-stopping dish for a special occasion, these lemony delights will not disappoint.
Plus, they’re easy to make and can be customized to suit your tastes. The recipe is also a great way to introduce more citrus desserts into your rotation, especially if you’re a fan of lemon-flavored treats.
### Final Thoughts
With their light, custard-like filling and a perfect balance of tangy lemon and sweet, buttery goodness, **Baby Lemon Impossible Pies** are a must-try for any lemon lover. These mini pies are a delightful twist on the classic Impossible Pie recipe, making them an ideal choice for gatherings, parties, or simply enjoying a bite-sized indulgence.
Try them out, and let the refreshing lemon flavor and creamy texture brighten up your next dessert!
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