Baby Lemon Impossible Mini Pies
Delightful mini pies that combine layers for a light and fluffy texture with refreshing lemon flavor, perfect for sharing at brunch or picnics.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 75 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 tbsp butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt in a mixing bowl. Whisk until smooth.
- Pour the batter into the muffin cups, filling them about two-thirds full.
- Bake for 28 to 32 minutes until tops are lightly golden.
- Cool the mini pies in the pan for about 10 minutes and then transfer to a wire rack to cool completely.
- Chill in the fridge for at least one hour before serving.
Notes
Serve with whipped cream, fresh mint, or berries. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg
Find it online: https://thestationrecipes.com/lemon-impossible-mini-pies-recipe/