Mini Baby Lemon Impossible Pies
Delightful mini pies that combine the richness of custard with the lightness of a souffle, flavored with fresh lemon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1/4 cup melted butter
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or mini pie pan.
- Whisk together the milk, sugar, flour, eggs, melted butter, lemon zest, lemon juice, vanilla extract, and salt until smooth.
- Pour the batter evenly into the prepared muffin tin or mini pie pan.
- Bake in the preheated oven for about 25-30 minutes, or until the edges are set and the tops are lightly golden.
- Allow to cool slightly before serving.
Notes
These pies can be served at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 pie
- Calories: 145
- Sugar: 8g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg