Baby Lemon Impossible Pies Recipe
These adorable baby lemon impossible pies bake into perfectly portioned muffin tin desserts with a delicate crust, a creamy custard center, and a fluffy golden top. An easy, nostalgic treat!
Equipment
- 12-cup muffin tin
- Small saucepan
- Mixing Bowls
- Whisk
Ingredients
- 2 tablespoons butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1 cup whole milk
- ½ cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 lemon Zest of
- 1 to 2 lemons Juice of
Instructions
Prep the Pan and Build the Flavor Base
- Heat your oven to 350°F (175°C). Generously butter a 12-cup muffin tin, making sure you coat the bottoms and sides well so the mini pies release cleanly after cooling.
- Place the 2 tablespoons of butter in a small saucepan and cook just until it smells nutty and the milk solids turn golden brown. Set it aside to cool slightly. In a separate bowl, warm the 1 cup of whole milk, stir in the lemon zest, and let it sit for 10 minutes so the milk can absorb those fragrant citrus oils.
Mix the Batter
- Separate the eggs, placing the yolks in a large bowl and the whites in another clean bowl. Whisk the yolks with the slightly cooled browned butter, sweetened condensed milk, the steeped milk and zest mixture, and vanilla extract until the mixture looks smooth and glossy.
- Add the all-purpose flour and a pinch of salt, then stir just until no dry streaks remain. In the second bowl, whip the egg whites until they hold soft peaks, meaning the tips gently bend over when you lift the beaters.
- Fold one third of the whipped whites into the batter first to loosen it. Then gently fold in the rest with a light hand so you keep as much air as possible. Stir in the fresh lemon juice at the very end, and do it gently, because the batter will be thin and you do not want the dairy to tighten too early.
Rest, Fill, and Bake
- Let the batter stand for 5 minutes before portioning. This short rest gives the flour time to hydrate, which helps the bottom layer form more evenly once the pies hit the oven.
- Fill each muffin cup about three-quarters full, then tap the pan lightly on the counter to knock out any large air bubbles. Bake for 22 to 25 minutes, until the edges are set and lightly golden while the centers still wobble a bit when the pan is nudged. A toothpick inserted in the center should come out mostly clean, not wet, but not bone dry either.
Cool and Serve
- Leave the pies in the pan until they are completely cool, at least 45 minutes, before attempting to lift them out. Once set, serve them plain or finish with a light dusting of powdered sugar for that classic lemon bakery look.
Notes
Prep Tip: Zest your lemons before cutting and juicing them to make the process much easier.
Greasing Tip: Use real butter instead of cooking spray to grease the muffin tin for better color and caramelization.
Baking Cue: Do not overbake. Pull the pies from the oven when the edges are set but the center still has a gentle jiggle.
Cooling Rule: Let the mini pies cool completely in the tin for at least 45 minutes to prevent them from breaking when unmolded.
Ingredient Timing: Always stir the lemon juice in gently at the very end to prevent the acid from curdling the dairy proteins too early.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 173kcalCarbohydrates: 23gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 60mgSodium: 80mgPotassium: 150mgSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 0.5mg
Tried this recipe?Let us know how it was!