Light and Tangy Baby Lemon Impossible Pies You’ll Adore

Easy to make Baby Lemon Impossible Pies have a rich lemon flavor and a custardy texture that delights. Perfect for gatherings or personal indulgence.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 12 pies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

3 large Eggs Aquafaba can be used for a vegan version.
1 cup Sugar Brown sugar can deepen the taste.
1 cup Flour Gluten-free flour is a great substitute.
1 tsp Baking Powder Helps the pies rise during baking.
1 cup Milk Substitute with any plant-based milk.
1/2 cup Lemon Juice Fresh is preferred over bottled for taste.
1 tbsp Lemon Zest Always opt for fresh zest for the best result.
1 tsp Vanilla Extract Optional but highly recommended.
1/4 tsp Salt Balances sweetness and flavors.

Equipment

Muffin tin
Mixing bowl
whisk
Measuring cups
Measuring spoons

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing each cup.
In a mixing bowl, whisk together eggs and sugar until well blended. Sift in flour and baking powder.
Gradually add milk, lemon juice, lemon zest, vanilla, and salt to the egg mixture. Whisk until smooth.
Pour the batter into muffin cups, filling them about three-quarters full.
Bake for 25-30 minutes until golden and a toothpick comes out clean.
Let the pies cool for a few minutes, then release from the muffin tin.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 50mgSodium: 120mgPotassium: 70mgSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

For best results, use fresh ingredients and allow adequate cooling time. You can substitute lemon for lime or orange for variations.

Tried this recipe?

Let us know how it was!