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Baby Lemon Impossible Pies

Close-up of golden-brown baby lemon impossible pies cooling on a wire rack.
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Create impressive individual lemon desserts with a magical self-crust. These mini pies feature a golden top and creamy lemon layer, perfect for entertaining.

Ingredients

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  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup lemon juice (from about 2–3 lemons)
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease 6 (6-ounce) ramekins or a 12-cup muffin tin.
  2. In a medium bowl, whisk together the sugar, flour, and salt.
  3. Pour in the melted butter and mix until combined.
  4. In a separate bowl, whisk the eggs, then whisk in the milk, lemon juice, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter will be thin.
  6. Pour the batter evenly into the prepared ramekins or muffin cups, filling each about two-thirds full.
  7. Place the ramekins or muffin tin on a baking sheet.
  8. Bake for 30-40 minutes, or until the tops are golden brown and the centers are set. The pies will puff up during baking and then settle as they cool.
  9. Let the pies cool in the ramekins or muffin tin for at least 15 minutes before serving. They can be served warm or at room temperature.

Notes

  • For a stronger lemon flavor, you can add an extra teaspoon of lemon zest.
  • These pies are best served within a day or two of baking.
  • You can make a larger version in a 9-inch pie plate, but baking time will increase.

Nutrition

Find it online: https://kitchenslang.com/baby-lemon-impossible-pies-recipe/