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Baby Lemon Impossible Pie Recipe

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★★★★★

5 from 306 reviews

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.

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

Find it online: https://recipeswithria.com/baby-lemon-impossible-pie-recipe/