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–+ servings

Baby Lemon Impossible Pies

These delightful mini pies create a light, fluffy texture while packing a zesty lemon flavor. Perfect for a refreshing dessert or snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
For the Topping
  • 1 cup whipped cream for serving
  • 1 tablespoon lemon zest for garnish

Method
 

Prepare the Base
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, sugar, melted butter, milk, eggs, lemon zest, and lemon juice. Whisk until smooth.
  3. Grease a muffin tin or mini pie pan with cooking spray.
  4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake the Pies
  1. Place the muffin tin in the preheated oven and bake for 45 minutes, or until the tops are lightly golden and set.
  2. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack.
Serve
  1. Once cooled, top each mini pie with a dollop of whipped cream.
  2. Sprinkle with additional lemon zest for garnish and serve immediately.

Nutrition

Calories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g

Notes

These mini pies can be made a day in advance and stored in the refrigerator. Serve chilled or at room temperature for the best flavor.

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