Mini Baby Lemon Impossible Pies
Delightful mini pies with a creamy lemon filling and a magically formed crust, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup milk Use almond or oat milk for a dairy-free option.
- ½ cup sugar Consider using stevia or monk fruit sweetener for a low-sugar version.
- ½ cup all-purpose flour Can be substituted with gluten-free flour.
- ¼ cup melted butter Use dairy-free butter for a vegan option.
- 3 large eggs Replace with flaxseed meal and water for a vegan version.
- 1 tablespoon lemon zest Adds a vibrant lemon flavor.
- ½ cup lemon juice Fresh is recommended for best flavor.
- 1 teaspoon baking powder
- pinch salt
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a muffin tin.
- In a large mixing bowl, whisk together the milk, sugar, flour, melted butter, and eggs until smooth and creamy.
- Add the lemon zest, lemon juice, baking powder, and a pinch of salt. Mix until well combined.
- Pour the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 25 to 30 minutes until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before removing from the tin.
- Serve warm or store in the fridge.
Notes
Avoid overmixing the batter for a light texture and ensure to grease the muffin tin properly. These pies are perfect for a variety of occasions and can be customized with toppings or flavor twists.