Go Back
–+ servings
Baby Lemon Impossible Pies

Delightful Baby Lemon Impossible Pies for Easy Baking Bliss

Experience the magic of Baby Lemon Impossible Pies, a delightful dessert with a self-crusting shell and bright lemon flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large eggs Substitution: Flax eggs for vegan option.
  • ¾ cup whole milk Substitution: Almond or coconut milk for dairy-free version.
  • ¼ cup unsalted butter, melted Substitution: Use olive oil for a lighter alternative.
  • ½ cup fresh lemon juice Tip: Fresh lemon juice recommended over bottled.
  • 1 teaspoon vanilla extract Tip: Use pure vanilla bean paste for stronger flavor.
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour Note: Can be replaced with gluten-free flour.
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest Tip: Don’t skip this for maximum flavor.

Equipment

  • Mixing Bowl
  • whisk
  • ramekins
  • Baking Sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease the ramekins or muffin tin.
  2. Whisk together eggs, granulated sugar, and melted butter until smooth. Add lemon juice, lemon zest, vanilla extract, and whole milk, and mix gently.
  3. Sift together all-purpose flour, baking powder, and salt in a separate bowl. Gradually mix into wet ingredients until smooth.
  4. Pour the batter into the prepared ramekins, filling each about three-quarters full. Place filled ramekins on a baking sheet.
  5. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out mostly clean.
  6. Cool in ramekins for about 10 minutes, then transfer to a wire rack to cool completely.
  7. Dust with powdered sugar and serve warm or chilled, optionally topped with whipped cream or fresh berries.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Enjoy your baking adventure with these Baby Lemon Impossible Pies! Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!