Description
Baby Lemon Impossible Pies are self-layering mini lemon custard desserts that bake into three magical layers.
Bright citrus flavor, creamy texture, and a light cake-like top make these perfect for spring gatherings and holidays.
No crust required and incredibly easy to make.
A nostalgic lemon dessert everyone loves.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1. Preheat oven to 350°F and grease muffin tin.
- 2. Whisk eggs and sugar until pale.
- 3. Stir in melted butter.
- 4. Whisk in flour and salt until smooth.
- 5. Slowly add milk, lemon juice, zest, and vanilla.
- 6. Pour thin batter into muffin cups 3/4 full.
- 7. Bake 20 to 25 minutes until lightly golden and set.
- 8. Cool completely and chill before serving.
Notes
- Use fresh lemon juice for best flavor.
- Batter will be thin; this is normal.
- Do not overbake.
- Chill for clean layers.
- Store refrigerated up to 4 days.
- Freeze up to 2 months.
- Dust with powdered sugar before serving.
- Grease pan thoroughly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Baby Lemon Impossible Pies, lemon custard cups, self layering pie, mini lemon desserts