Description
These delightful Mini Lemon Impossible Pies magically separate while baking to create a light custard layer with a tender crust. With the perfect balance of sweet and tangy flavors, these little treats form their own crust during baking, making them both impressive and hassle-free.
Ingredients
Scale
- Main Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For Serving
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners. This preparation ensures your mini pies won’t stick to the pan after baking and will maintain their perfect shape when removed.
- Create the Base Mixture: In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined. This mixture forms the foundation of the impossible pie batter, incorporating the ingredients that will magically separate during baking.
- Add the Eggs: Add eggs one at a time, whisking well after each addition. Adding eggs individually ensures they fully incorporate into the batter, creating the perfect custard-like consistency that makes impossible pies so unique.
- Complete the Batter: Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth. This step introduces the lemon flavor that will permeate the pies and the liquid that helps create the distinct layers during baking.
- Fill and Bake: Divide batter evenly among muffin cups, filling about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top. The pies will puff up during baking and then settle as they cool, creating their signature texture.
- Cool and Serve: Let pies cool in pan for 10 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar before serving. This resting period allows the layers to set properly while the powdered sugar adds a decorative finish and subtle sweetness.
Notes
- For the best flavor, use fresh lemon juice rather than bottled. These pies can be served warm or chilled, with the texture changing slightly when refrigerated. They pair wonderfully with fresh berries or a dollop of whipped cream. The “impossible” name comes from how the batter separates during baking to form distinct layers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg