Baby Lemon Impossible Pies – glassika recipes

Baby Lemon Impossible Pies: A Zesty, Creamy Delight

Lemon lovers, get ready to indulge in a sweet, tangy, and irresistibly creamy dessert! These Baby Lemon Impossible Pies are the perfect treat for anyone who loves the refreshing taste of citrus combined with a delicate, custard-like texture. Made with simple ingredients and minimal effort, this recipe creates adorable mini pies that magically form their own crust as they bake. Whether you’re looking for a quick dessert, a party treat, or a light and refreshing indulgence, these Baby Lemon Impossible Pies are guaranteed to impress.

Introduction

There’s something incredibly satisfying about bite-sized desserts—especially when they pack a punch of zesty lemon flavor and a velvety smooth texture. These Baby Lemon Impossible Pies are a fuss-free, old-fashioned treat that’s incredibly easy to make yet looks and tastes gourmet.

The name “impossible pie” comes from the way the batter transforms during baking. With no need for a separate crust, the self-rising flour and eggs work their magic to create a delicate, layered dessert that’s part custard, part cake, and all delicious. These mini pies are perfect for serving at brunches, tea parties, holidays, or just as a delightful afternoon treat.

Ingredients

To make these Baby Lemon Impossible Pies, you’ll need the following simple pantry staples:

Essential Ingredients

1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice
2 large eggs
¼ cup melted butter
½ cup self-rising flour
1 teaspoon vanilla extract
Zest of 1 lemon

How to Make Baby Lemon Impossible Pies

1. Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Lightly grease a muffin tin or line it with cupcake liners to prevent sticking.

2. Prepare the Batter

In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest. Mix until smooth and well combined. The batter will be thin and slightly runny, but don’t worry—that’s exactly how it should be!

3. Fill the Muffin Tin

Carefully pour the batter into the prepared muffin tin, filling each cup about ¾ of the way full. These pies will rise slightly as they bake, so leave a little space at the top.

4. Bake the Pies

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the pies are lightly golden on top and set in the center. You can test for doneness by inserting a toothpick into the middle—if it comes out clean, they’re ready!

5. Cool and Chill

Remove the pies from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. For the best texture and flavor, refrigerate them for at least 30 minutes before serving.

6. Serve & Enjoy!

Once chilled, these Baby Lemon Impossible Pies are ready to enjoy! Serve them plain or dusted with powdered sugar, topped with whipped cream, or with a slice of fresh lemon for an extra burst of citrusy goodness.

Helpful Tips

Use Fresh Lemon Juice: For the best flavor, always use freshly squeezed lemon juice instead of bottled juice. The natural acidity enhances the flavor and helps with the texture.
Don’t Overmix the Batter: Mix the ingredients until just combined to keep the pies light and fluffy. Overmixing can make them dense.
Chill Before Serving: These mini pies taste even better after chilling, as the flavors meld together, and the texture becomes more custard-like.
Adjust Sweetness: If you prefer a more tart dessert, reduce the amount of sweetened condensed milk slightly and add an extra teaspoon of lemon zest.

Cooking Tips

For the most delicious, creamy, and perfectly textured Baby Lemon Impossible Pies, keep these tips in mind:

Room Temperature Ingredients: Using eggs and butter at room temperature ensures a smoother batter and even baking.
Prevent Sticking: If not using cupcake liners, be sure to grease the muffin tin thoroughly with butter or non-stick spray.
Even Baking: Rotate the muffin tin halfway through baking to ensure that all the pies cook evenly.

Serving Suggestions

These Baby Lemon Impossible Pies are delicious on their own, but they can be even more delightful with these simple serving ideas:

With Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch.
Dust with Powdered Sugar: A light dusting of powdered sugar gives them an elegant finish.
Pair with Fresh Berries: Serve with raspberries, blueberries, or strawberries for a burst of fruity goodness.
Top with Lemon Curd: If you love extra lemon flavor, drizzle a little lemon curd on top.

Nutritional Information

Here’s the approximate nutritional breakdown per mini pie:

Calories: 180
Carbohydrates: 25g
Protein: 4g
Fat: 7g
Saturated Fat: 4g
Sugar: 18g
Fiber: 0.5g
Vitamin C: 6%
Calcium: 8%

Storage & Leftovers

Refrigerate: Store leftover pies in an airtight container in the fridge for up to 3 days.
Freeze: These pies freeze well! Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Reheat: If you like them warm, heat them in the microwave for 10-15 seconds, but they are best served chilled.

Frequently Asked Questions (FAQs)

Can I use regular flour instead of self-rising flour?
Yes! If you don’t have self-rising flour, you can make your own by combining ½ cup all-purpose flour, ¾ teaspoon baking powder, and a pinch of salt.

Can I make these pies in a regular pie dish instead of a muffin tin?
Absolutely! You can bake the batter in a 9-inch pie dish and increase the baking time to 30-35 minutes until set.

Can I make these ahead of time?
Yes! These pies taste even better the next day, making them a perfect make-ahead dessert.

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Conclusion

These Baby Lemon Impossible Pies are a delightfully easy, creamy, and citrusy dessert that will satisfy any lemon lover’s cravings. With their zesty flavor, silky texture, and bite-sized convenience, they make the perfect treat for any occasion. Try this recipe today and enjoy a refreshing, homemade dessert that’s impossible to resist! 🍋🥧