Baby Lemon Impossible Pies

Baby Lemon Impossible Pies

Description:

Baby Lemon Impossible Pies are delightful, mini custard-like pies bursting with tangy lemon flavor. They magically form their own crust while baking, with a creamy lemon center and a lightly golden top. Perfect for afternoon tea, dessert, or just a sweet bite-sized treat!

Ingredients:

• 1 cup (250ml) milk – Whole milk works best for a creamy texture.
• 1/2 cup (100g) granulated sugar – Adjust to taste for sweetness.
• 1/4 cup (60g) unsalted butter, melted – Adds richness to the pies.
• 1/2 cup (60g) all-purpose flour – Forms a light crust during baking.
• 2 large eggs – Room temperature for a smoother batter.
• 1/4 cup (60ml) freshly squeezed lemon juice – For a tangy kick.
• 1 teaspoon lemon zest – Intensifies the lemon flavor.
• 1 teaspoon vanilla extract – Balances the tartness.
• A pinch of salt – Enhances the overall flavor.

Instructions:

1. Preheat and Prep:

   • Preheat your oven to 350°F (175°C).
   • Grease a 12-cup muffin tin or line with paper cups.

2. Blend the Batter:

   • In a blender, combine milk, sugar, melted butter, flour, eggs, lemon juice, lemon zest, vanilla extract, and salt.
   • Blend until smooth and well combined. The mixture will be quite liquid – that’s normal!

3. Pour and Bake:

   • Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
   • Bake for 20-25 minutes, or until the tops are lightly golden and set.

4. Cool and Serve:

   • Allow the pies to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
   • The pies will slightly deflate as they cool – this is normal!
   • Dust with powdered sugar before serving, if desired.

Notes:

• The pies form their own light crust at the bottom while baking – hence the name “impossible pies.”
• The texture is like a custard tart, creamy with a slightly firm crust.
• For a more intense lemon flavor, add an extra teaspoon of lemon zest.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips:

• Use fresh lemon juice for the best flavor. Bottled lemon juice can be too tart and lack freshness.
• Blend the mixture well to avoid lumps and ensure a smooth custard-like filling.
• If you prefer a gluten-free version, use gluten-free all-purpose flour.

Servings:

• Makes 12 baby lemon pies.
• Serving Size: 1 pie.

Nutritional Information (per serving):

• Calories: 120
• Protein: 2g
• Carbohydrates: 15g
• Sugar: 10g
• Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 50mg
• Sodium: 40mg
• Fiber: 0g
• Vitamin C: 6% of the daily value

Benefits:

• Lemons are rich in Vitamin C and antioxidants, supporting immune health.
• Eggs provide high-quality protein and essential vitamins.
• Moderate Portion Control – Being bite-sized, these pies help manage portion sizes while satisfying sweet cravings.

Q/A:

Q: Can I make these ahead of time?
A: Yes! These pies can be made a day in advance and stored in the fridge. Bring them to room temperature before serving or enjoy them chilled.

Q: Can I freeze these pies?
A: Yes, freeze them in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.

Q: Can I use other citrus fruits?
A: Absolutely! Try lime or orange juice and zest for a fun twist on the flavor.

Q: Why did my pies sink in the middle?
A: Slight sinking is normal as they cool. If they sink too much, it could be due to underbaking. Ensure they are set and lightly golden before removing from the oven.

Q: How do I prevent them from sticking to the pan?
A: Grease the muffin tin well or use paper liners for easy removal. Silicone muffin molds also work great.

Enjoy Your Baby Lemon Impossible Pies!

These sweet, tangy, and creamy treats are sure to be a hit with lemon lovers. Perfect for gatherings, tea parties, or just a delightful dessert at home!