Baby Lemon Impossible Pie Recipe

Introduction

Baby Lemon Impossible Pies are delightful mini treats that offer a perfect balance of tangy lemon and creamy custard. These individual pies are simple to make and impress with their slightly golden tops and smooth texture.

Ingredients

• 1 lemon (zested and juiced)
• 3 large eggs
• 1 cup milk
• ½ cup sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease small ramekins or mini pie tins to prevent sticking.
2. Step 2: In a mixing bowl, whisk together the eggs and sugar until smooth. Add the milk, lemon zest, and lemon juice, then mix well to combine.
3. Step 3: Pour the mixture evenly into the prepared ramekins.
4. Step 4: Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (a water bath).
5. Step 5: Bake for about 30-35 minutes or until the pies are set and slightly golden on top. A toothpick inserted in the center should come out clean.
6. Step 6: Remove from the oven and cool to room temperature before serving. Chill in the refrigerator if preferred cold.

Tips & Variations

• Use fresh lemon juice and zest for the best bright flavor.
• Try adding a pinch of vanilla extract or a sprinkle of nutmeg for a subtle twist.
• For a dairy-free version, substitute milk with almond or coconut milk.

Storage

Store the pies covered in the refrigerator for up to 3 days. Reheat gently in a warm oven if you prefer them warm or enjoy them chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, these pies can be made a day in advance and stored in the refrigerator until ready to serve.

What if I don’t have ramekins?

You can use small oven-safe cups or mini muffin tins, adjusting the baking time as needed.

Baby Lemon Impossible Pie Recipe

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Baby Lemon Impossible Pies are individual mini custard tarts featuring a tangy lemon flavor combined with a smooth, creamy texture. These delightful little pies are made with simple pantry ingredients and baked until set with a slightly golden top, making for an elegant yet easy dessert perfect for any occasion.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Lemon Custard:

• 2 large eggs
• 1 cup milk
• 3/4 cup sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the pies evenly.
2. Prepare Custard Mixture: In a mixing bowl, whisk together the eggs and sugar until well combined. Gradually add in the milk, fresh lemon juice, and lemon zest, mixing until the custard mixture is smooth and uniform.
3. Pour Into Pans: Pour the lemon custard mixture evenly into greased mini pie dishes or ramekins, filling each about three-quarters full.
4. Bake Until Set: Place the pies in the oven and bake for 25 to 30 minutes, or until the custard is set and the tops are slightly golden. A knife inserted near the center should come out clean.
5. Cool and Serve: Remove the pies from the oven and allow them to cool to room temperature. Chill in the refrigerator for at least an hour before serving for best flavor and texture.

Notes

• Using fresh lemon juice and zest enhances the brightness and flavor of the pies.
• Ensure not to overbake to avoid curdling the custard; it should be just set.
• You can substitute whole milk with half-and-half for a creamier texture.
• Mini pie pans or ramekins work best for individual servings but a larger baking dish can be used and sliced into portions.

Keywords: lemon custard pie, mini lemon pies, impossible pie, easy lemon dessert, baked lemon custard