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Mini lemon impossible pies that bake into soft layers with a creamy center and bright citrus flavor.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1/2 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Equipment

  • Mini Muffin Tin
  • mixing bowl
  • whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease a mini muffin tin.
  2. Whisk sugar and melted butter together until smooth.
  3. Add eggs one at a time, then mix in lemon zest, lemon juice, vanilla, and milk.
  4. Whisk in flour and salt until batter is smooth and thin.
  5. Pour batter into muffin cups, filling each about three-quarters full.
  6. Bake for 20–25 minutes until lightly golden and set. Cool before removing.

Nutrition

Calories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 120mgPotassium: 90mgSugar: 18gVitamin A: 220IUVitamin C: 12mgCalcium: 60mgIron: 0.8mg

Notes

Use fresh lemon juice for best flavor. Batter should be thin to allow layers to form properly.

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