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Easy Baby Lemon Impossible Pies Recipe

This easy recipe for Baby Lemon Impossible Pies is perfect for a quick dessert. Light, tangy, and deliciously creamy.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.5 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 4 oz butter melted
  • 2 cups milk whole
  • 4 large eggs beaten
  • 0.5 cup lemon juice freshly squeezed
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 1 tsp lemon zest grated

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C).
  • Grease a 12-cup muffin tin.
  • In a large bowl, combine flour, sugar, melted butter, milk, beaten eggs, lemon juice, vanilla extract, salt, and lemon zest. Mix until smooth.
  • Pour the mixture evenly into the prepared muffin tin.
  • Bake in the oven for 20 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  • Allow to cool in the tin for 5 minutes before transferring to a wire rack.
  • Serve warm or allow to cool completely before storing.

Notes

These pies can be stored in an airtight container for up to 3 days.