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Mini lemon impossible pies with a creamy custard filling and tender crust, baked in a muffin tin.
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Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 package refrigerated pie crusts (17.5 oz)
  • 1 cup all-purpose flour
  • 0.5 cup sugar
  • 0.25 teaspoon salt
  • 2 large eggs
  • 0.5 cup milk
  • 0.5 cup unsalted butter, melted
  • 1 lemon, zested
  • 2-3 tablespoons fresh lemon juice

Equipment

  • muffin tin
  • mixing bowls
  • whisk

Method
 

  1. Preheat oven to 350°F and prepare a muffin tin with pie crust rounds.
  2. Whisk flour, sugar, and salt in a bowl.
  3. In another bowl, mix eggs, milk, melted butter, lemon zest, and lemon juice.
  4. Combine wet and dry ingredients until smooth, then pour into crusts.
  5. Bake for 25–30 minutes until centers are set and lightly golden.

Nutrition

Calories: 260kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 8IUVitamin C: 12mgCalcium: 6mgIron: 8mg

Notes

Cool slightly before removing from the pan to help pies hold their shape.

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