Mini Baby Lemon Impossible Pies
A delightful medley of sweetness and tang, these Mini Baby Lemon Impossible Pies are perfect for summer gatherings or a quiet evening at home.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the milk, sugar, flour, melted butter, eggs, lemon zest, lemon juice, vanilla extract, and a pinch of salt in a mixing bowl.
- Whisk all the ingredients together until smooth.
- Grease your mini pie pans to prevent sticking.
- Pour the lemon mixture into the greased mini pie pans, filling them three-quarters full.
- Bake for 25-30 minutes, or until the tops are golden and set.
- Cool the pies before serving, enhancing flavors and allowing them to set nicely.
Notes
Serve with a dollop of whipped cream or vanilla ice cream for added indulgence. These pies can be stored in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 9g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://recypez.com/mini-lemon-impossible-pies-for-babies/