Here’s a recipe for Baby Lemon Impossible Pies, a delicious individual-sized twist on the classic impossible pie that’s both light and creamy with a zesty lemon flavor!
Ingredients:
- For the Pie Filling:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- Powdered sugar (for dusting, optional)
- For the Crust (Optional):
- 1/2 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons sugar (optional, for added sweetness)
Instructions:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins (about 4-inch diameter).
Step 2: Prepare the Crust (Optional)
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Mix until the crumbs are coated with butter.
- Spoon about 1-2 teaspoons of the crumb mixture into the bottom of each muffin cup or ramekin. Press the crumbs gently down to form a base.
- Bake the crust in the preheated oven for about 5-7 minutes, then remove and set aside.
Step 3: Prepare the Pie Filling
- In a medium-sized mixing bowl, whisk together the melted butter, granulated sugar, flour, baking powder, and salt.
- Add the eggs and mix well.
- Slowly add the milk, vanilla extract, lemon juice, and lemon zest. Whisk everything together until smooth. The batter will be slightly thin, which is normal!
Step 4: Assemble the Pies
- Pour the lemon batter evenly over the prepared muffin cups or ramekins (on top of the crust, if you used it).
- Bake for 25-30 minutes, or until the pies are set and lightly golden on top. The tops should appear slightly cracked or puffed.
Step 5: Cool and Serve
- Let the pies cool in the pan for about 10 minutes before carefully removing them.
- If you used a muffin tin, you can use a butter knife to gently loosen the edges and pop them out.
- Once cooled, dust the tops with powdered sugar if desired.
- Serve the pies warm or chilled. They can be topped with whipped cream or a dollop of vanilla ice cream for extra indulgence!
Enjoy your Baby Lemon Impossible Pies – the perfect mix of sweet, tangy, and creamy in every bite!