A delightful addition to your collection of lemon dessert recipes, Baby Lemon Impossible Pies bring together the refreshing zing of citrus with the smoothness of a custard pie. Perfect for both beginners and seasoned bakers, these pies are a celebration of lemony goodness that's sure to be a family favorite.
Ingredients
Scale:
1 cup all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup unsalted butter, melted
4 large eggs
2 cups milk
1 teaspoon vanilla extract
1/4 cup freshly squeezed baby lemon juice
1 tablespoon lemon zest
1 tablespoon lemon zest (for topping)
Powdered sugar (for dusting)
Whipped cream (optional)
Fresh mint leaves (for garnish)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch pie pan.
In a large mixing bowl, combine flour, sugar, salt, and baking powder. Whisk to mix.
Add melted butter, eggs, milk, and vanilla extract to dry ingredients. Blend until smooth.
Slowly pour in baby lemon juice while mixing.
Pour mixture into prepared pie pan. Tap to release air bubbles.
Bake for 45-50 minutes until top is golden brown and center is set.
Cool on a wire rack. Sprinkle with lemon zest and powdered sugar before serving.
