Description
Baby Lemon Impossible Pies are charming mini pies with a creamy, tangy lemon filling that magically sets into a silky custard inside a crisp pie crust. Perfect bite-sized treats for any occasion.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, melted
- 1 pre-made pie crust (or homemade), cut into small circles to fit mini pie tins
Instructions
- Preheat oven to 350°F (175°C). Grease mini pie tins and fit each with a small pie crust circle.
- In a medium bowl, whisk together sugar, flour, and salt.
- Add eggs one at a time, whisking well after each addition.
- Stir in milk, lemon juice, lemon zest, and melted butter until smooth.
- Pour the filling evenly into each prepared mini pie crust.
- Bake for 20-25 minutes or until the filling is set and lightly golden on top.
- Allow pies to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Ensure mini pie tins are greased well to prevent sticking.
- These pies keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 65mg
Keywords: lemon mini pies, impossible pies, lemon custard pies, bite-sized desserts