Description
Miniature lemon Impossible Pies that create their own crust while baking, offering a creamy, tangy, and lightly flaky dessert that’s easy to make.
Ingredients
Scale
- 1/2 cup butter, melted
- 1 1/2 cups sugar
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk (dairy-free options available)
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice
- 2 large eggs (or flax eggs for vegan option)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin or individual pie tins.
- In a mixing bowl, whisk together melted butter, sugar, and flour.
- Add baking powder, salt, and milk, whisking until smooth.
- Stir in lemon zest, lemon juice, eggs, and vanilla extract.
- Divide batter evenly into prepared muffin tins.
- Bake for 25-30 minutes until tops are golden and a toothpick inserted comes out clean.
- Cool before removing from tins. Dust with powdered sugar or top with whipped cream.
Notes
For a dairy-free version, substitute butter with coconut oil and use plant-based milk. Experiment with lime or orange juice for a citrusy twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: lemon impossible pies, mini pies, easy dessert, gluten-free option