Description
Mini Baby Lemon Impossible Pies are a perfect dessert for those who love the bright, zesty flavor of lemon combined with a creamy texture.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Begin by preheating your oven to 350°F (177°C). This initial step is crucial for ensuring that your Mini Baby Lemon Impossible Pies bake evenly and come out with the perfect texture. While the oven is warming up, take a moment to prepare your muffin tin.
- Grease a standard 12-cup muffin tin or opt to line each cup with paper liners. This will help in easily removing the pies once they are baked. Having prepared the tin before you mix the batter can save time and reduce last-minute scrambling in the kitchen.
- In a large mixing bowl, combine the melted butter, granulated sugar, and all-purpose flour. Using a whisk, mix these ingredients together until the mixture is smooth and well blended. The butter provides richness, while the sugar and flour contribute to the structure of your pies.
- Add the eggs to the mixture, one at a time. It’s essential to whisk thoroughly after each addition to ensure an even consistency throughout the batter. This step will help create a light and airy texture in your final mini pies.
- Next, stir in the whole milk, fresh lemon zest, vanilla extract, and a pinch of salt into the batter. The lemon zest is the star here, providing that unmistakable citrus flavor that will shine in your pies. Continue mixing until all ingredients are fully incorporated and the batter achieves a uniform texture.
- Evenly distribute the batter among the prepared muffin cups, filling each one about three-quarters full. This ensures they have enough room to rise without overflowing during the baking process.
- Once filled, transfer the muffin tin to the preheated oven. Bake for approximately 22 to 25 minutes or until the centers of the mini pies are set and tops are lightly golden. Keeping a close eye on them during the last few minutes of baking is crucial to achieving that perfect golden hue.
- Once baked, allow the mini pies to cool in the tin for about 10 minutes. After cooling, carefully remove them from the tin and place them on a wire rack to chill completely. This cooling process will enhance the texture and flavor so that you can enjoy them at their best.
Notes
Allow the mini pies to fully cool after baking; they will firm up a bit more as they cool. Store any leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 120 mg
- Protein: 3 g