Baby Lemon Impossible Pies
Tiny Kitchen, Big Flavors shared this in an Instagram post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by Michael Carroll on SeeMeCook
Bright, tangy, and impossibly easy, these mini lemon pies are a delightful bite-sized treat that forms its own crust as it bakes.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 395 g
- 120 g
- 6 g
- 150 g
- 65 g
- 1 g
- 55 g
- 240 g
Weights are estimates. Together, the ingredients weigh about 1.04 kg before cooking, which is about 85 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)).
Grease a muffin tin or a mini pie pan thoroughly to ensure the pies release easily.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, eggs, all-purpose flour, and salt until the mixture is completely smooth.
Gradually stir in the melted unsalted butter and the milk until the batter is well combined and uniform.
Pour the mixture into the prepared muffin tin, filling each cup about ¾ full.
Bake for 25–30 minutes until the pies are set and the tops are lightly golden.
Remove from the oven and let the pies cool completely in the pan before serving to allow them to firm up.
Notes
Tips: Add a splash of lemon extract for an extra citrus kick. Serve with whipped cream or a sprinkle of powdered sugar. Store leftovers in the refrigerator for up to 3 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 194
- Protein
- 5 g
- Carbs
- 24 g
- Fat
- 9 g
- Fiber
- 0 g
Where the calories come from
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