Baby Lemon Impossible Pies – Easy Citrus Dessert
These Baby Lemon Impossible Pies are light, tangy, and custard-like, with a golden top that forms as they bake. Perfect for beginner home cooks, they’re easy to whip up and make an impressive citrus dessert for any occasion.
Ingredients
- 2 egg yolks
- ½ tsp lemon zest
- ½ cup sweetened condensed milk
- 2 tbsp butter softened
- 2 tbsp fresh lemon juice
- ¼ cup all-purpose flour
- ¼ cup milk
- 2 egg whites
- ½ tsp vanilla extract
- Butter for greasing muffin pan
- Icing sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin pan with butter.
- Separate eggs into yolks and whites.
- In a large bowl, whisk yolks, butter, condensed milk, milk, and zest until smooth.
- Add lemon juice and flour, whisking until a smooth batter forms.
- Whip egg whites until soft peaks form.
- Gently fold egg whites into the lemon mixture with vanilla extract.
- Divide batter evenly into muffin cups, filling ¾ full.
- Bake for 22–25 minutes until golden and set. Cool slightly, dust with icing sugar, and serve.
Notes
Notes:
For fluffier Baby Lemon Impossible Pies, fold egg whites gently so the batter stays airy. For a twist, try lime juice instead of lemon for a tropical variation. Nutrition (per serving, estimated):
Calories: 120
Carbohydrates: 14g
Protein: 3g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 45mg
Sodium: 40mg
Sugar: 10g
Fiber: 0g
For fluffier Baby Lemon Impossible Pies, fold egg whites gently so the batter stays airy. For a twist, try lime juice instead of lemon for a tropical variation. Nutrition (per serving, estimated):
Calories: 120
Carbohydrates: 14g
Protein: 3g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 45mg
Sodium: 40mg
Sugar: 10g
Fiber: 0g