Description
Mini Lemon Impossible Pies are a quick and refreshing dessert with a bright citrus flavor and a creamy, layered texture.
Ingredients
Scale
1 cup granulated sugar
1/2 cup unsalted butter, melted
4 large eggs
1 cup milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon lemon zest
Powdered sugar for dusting
Pre-made mini pie crusts or tart shells
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line with pre-made mini tart shells.
- Combine Sugar and Butter: In a large mixing bowl, whisk together the granulated sugar and melted butter until the mixture is smooth and slightly fluffy.
- Add Wet Ingredients: Crack in the eggs, then add milk, fresh lemon juice, and vanilla extract. Whisk everything together until fully incorporated.
- Incorporate Dry Ingredients: Add the flour, salt, and lemon zest to the bowl. Stir gently until a smooth batter forms.
- Fill the Shells: Pour the batter into the prepared mini pie crusts, filling each about three-quarters full.
- Bake to Perfection: Bake in the preheated oven for 22 to 25 minutes, or until the tops are golden and set.
- Cool and Dust: Allow the pies to cool completely in the tin. Once cooled, remove them and dust with powdered sugar before serving.
Notes
Use fresh lemon juice for best results. For gluten-free, use a gluten-free baking blend. Store in the fridge for up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 mini pie
- Calories: 190
- Sugar: 18g
- Carbohydrates: 23g
- Protein: 3g