Homemade Baby Lemon Impossible Pies
Homemade Baby Lemon Impossible Pies are a delightful treat that combines the tartness of fresh lemons with a unique texture that is both creamy and custard-like.
Equipment
- Mixing Bowl
- Whisk
- Pie Dishes
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Provides structure and texture.
- 1 cup Granulated sugar Balances the tartness of the lemons.
- 1 teaspoon Baking powder Provides leavening for the pies.
- 1/4 teaspoon Salt Enhances flavors.
Wet Ingredients
- 1/2 cup Fresh lemon juice Essential for flavor.
- 1/2 cup Unsalted butter Brings richness and moisture.
- 2 large Eggs Acts as a binding agent.
- 1 cup Whole milk Adds creaminess to the filling.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well blended.
- In another bowl, beat the eggs until light and frothy.
- Add melted butter and milk to the eggs, whisking until combined.
- Pour the wet mixture into the dry ingredients and fold gently.
- Add lemon juice and stir gently until evenly distributed.
- Grease pie dishes and pour the batter evenly into them.
- Bake for 30-35 minutes until puffed and golden brown.
- Allow to cool for 10 minutes before serving.
- Serve warm or at room temperature, optionally garnished with powdered sugar or whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.