Step 3: Make the Lemon Filling
In a medium mixing bowl, whisk together the following ingredients until smooth:
- Flour
- Sugar
- Salt
- Eggs
- Milk
- Melted butter
- Lemon zest
- Lemon juice
The mixture should be pourable but thick enough to coat the back of a spoon.
Step 4: Fill the Crusts
Divide the lemon filling evenly among the prepared crusts, filling each about 3/4 full to allow for some expansion during baking.
Sprinkle a pinch of sugar on top of each pie for added sweetness and a golden glaze.
Step 5: Bake the Pies
Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the fillings are set and the tops are lightly golden brown.
Step 6: Cool and Serve
Remove the pies from the oven and let them cool in the muffin tin for 10 minutes before carefully transferring them to a wire rack to cool completely.
Once cooled, serve the Baby Lemon Impossible Pies with a dollop of whipped cream or a light dusting of powdered sugar. Garnish with fresh lemon slices or mint leaves for a pop of color and freshness.
Tips for Success
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice, as it can taste overly acidic.
- Don’t Overfill: Leave space at the top of each crust to avoid spills during baking.
- Customize the Sweetness: If you prefer sweeter pies, increase the sugar slightly or add a drizzle of honey on top after baking.
- Store Properly: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
These Baby Lemon Impossible Pies are not only delicious but also incredibly charming. Their small size makes them perfect for sharing or enjoying guilt-free. So gather your ingredients, whip up a batch, and prepare to impress anyone lucky enough to try one! 🍋🥧
