Baby Lemon Impossible Pies
Discover how to make Baby Lemon Impossible Pies . A delicious recipe with detailed instructions.
15
Prep Time
25
Cook Time
50
Total Time
12
Servings
ā± Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Baby Lemon Impossible Pies . A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 350Ā°F (175Ā°C). Lightly grease a 12-cup muffin tin or line with paper liners.
Step 2
2. In a large mixing bowl, whisk together the melted butter and sugar until well combined. The mixture should be smooth and slightly thickened.
Step 3
3. Add the eggs one at a time, whisking thoroughly after each addition until the mixture is pale and slightly frothy.
Step 4
4. Pour in the milk, lemon juice, and vanilla extract. Whisk until fully incorporated.
Step 5
5. Add the lemon zest, flour, and salt. Whisk gently until just combinedādon't overmix. Small lumps are okay.
Step 6
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 7
7. Bake for 22-25 minutes, until the tops are lightly golden and the centers are just set. They may puff up during baking but will settle as they cool.
Step 8
8. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
You Must Know
- āUse room temperature eggs and milk for a smoother batter that incorporates better
- āFresh lemon juice is essentialābottled juice lacks the bright, vibrant flavor needed
- āDon't overbake; the centers should still have a slight jiggle when you remove them from the oven
Chef's Notes
Use room temperature eggs and milk for a smoother batter that incorporates better
Fresh lemon juice is essentialābottled juice lacks the bright, vibrant flavor needed
Don't overbake; the centers should still have a slight jiggle when you remove them from the oven
Serving Suggestions
Serve these mini lemon pies slightly chilled or at room temperature, dusted with powdered sugar. They pair beautifully with fresh berries, a dollop of whipped cream, or alongside a cup of Earl Grey tea. Perfect for brunches, baby showers, or as a light dessert after dinner.
Nutritional Info (Per Serving)
180
Calories
3g
Protein
24g
Carbs
8g
Fat
Tags
Lily
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More Dessert Recipes
Baby Lemon Impossible Pies
Discover how to make Baby Lemon Impossible Pies . A delicious recipe with detailed instructions.
Ingredients (9)
Instructions
- Preheat your oven to 350Ā°F (175Ā°C). Lightly grease a 12-cup muffin tin or line with paper liners.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined. The mixture should be smooth and slightly thickened.
- Add the eggs one at a time, whisking thoroughly after each addition until the mixture is pale and slightly frothy.
- Pour in the milk, lemon juice, and vanilla extract. Whisk until fully incorporated.
- Add the lemon zest, flour, and salt. Whisk gently until just combinedādon't overmix. Small lumps are okay.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 22-25 minutes, until the tops are lightly golden and the centers are just set. They may puff up during baking but will settle as they cool.
- Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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