Baby Lemon Impossible Pies

These baby lemon impossible pies make the creamiest little citrus treats and are loved at every single family gathering I bring them to The custardy middle with a bright lemony zing never fails to make people smile

I first made a big batch for a summer picnic and barely got to taste one before they disappeared My aunt still asks for the recipe every spring

Ingredients

• All purpose flour: gives the pies their delicate texture Make sure it is fresh for best results
• Granulated sugar: sweetens the pies and creates a shiny finish Choose pure cane sugar for best flavor
• Salt: brings out the lemon tang and helps balance sweetness A fine sea salt works nicely here
• Unsalted butter, melted: provides richness and a tender crumb Look for butter with high milkfat content
• Large eggs: bind the ingredients and help the pies set Room temperature eggs mix in more smoothly
• Milk: adds creaminess Use whole milk for silkier pies
• Freshly squeezed lemon juice: supplies tartness and true lemon taste Roll lemons before juicing to extract more
• Lemon zest: injects fragrant oils for maximum citrus aroma Wash lemons well before zesting and avoid the bitter white part

Step by Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit and thoroughly grease a mini pie pan This prevents sticking and helps the pies release easily once baked

Mix the Dry Ingredients:

In a large bowl whisk together the flour sugar and salt Be thorough so no lumps remain since this will ensure a smooth filling

Combine the Wet Ingredients:

In a separate bowl whisk eggs milk lemon juice and lemon zest until everything is fully blended A fork works in a pinch but a whisk is better for texture

Make the Batter:

Slowly pour the wet mixture into the dry mixture stirring constantly so lumps do not form Scrape down the sides to incorporate everything and make sure the batter looks silky with no flour pockets

Fill the Pie Pan:

Carefully pour the finished batter into your greased mini pie cavities Fill them about two thirds full to allow for rising while baking

Bake the Pies:

Place the pie pan in the preheated oven Bake for between twenty five and thirty minutes The tops will turn lightly golden and the pies should feel set when you gently press the center

Cool and Serve:

Let the pies cool for at least ten minutes in the pan before you try to remove them Use a small offset spatula if needed Finish cooling on a wire rack Serve either chilled from the fridge or at room temperature for best texture

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I always look forward to adding that lemon zest It smells like sunshine and my youngest loves to help He dances around the kitchen every time we bake these and insists on being in charge of zesting which makes me smile every time

Storage Tips

Store leftover pies in an airtight container in the fridge for up to four days The texture stays creamy and even improves slightly with chilling For longer storage freeze the pies individually and thaw at room temperature before serving They rarely last that long in my house

Ingredient Substitutions

If you are out of fresh lemons bottled lemon juice can work but you lose some zestiness Orange juice and zest add a fun twist and create a milder citrus pie For a richer pie swap half and half for the milk Gluten free baking blends can also substitute for regular flour with little change to flavor

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Serving Suggestions

Top each baby pie with fresh berries a dusting of powdered sugar or a dollop of whipped cream They shine on a dessert table with fruit platters and coffee I love gifting them in bakery boxes for birthdays or housewarmings

Cultural and Historical Context

Impossible pies were a craze in the late twentieth century when home bakers loved how batters that seemed thin always magically separated into layers The lemon version became a spring staple in my family passed down from my grandmother She swore anything citrus was the best way to welcome warm weather

Frequently Asked Questions

→ What makes these mini pies 'impossible'?

The unique mixing of ingredients forms a soft crust as they bake, separating into creamy and cake-like layers without extra effort.

→ Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is recommended for vibrant flavor, but bottled juice can be substituted in a pinch.

→ How should I store leftover pies?

Keep leftover mini pies refrigerated in an airtight container for up to three days to maintain freshness.

→ Can these pies be frozen?

Yes, allow the pies to cool completely, then freeze them in a single layer. Thaw overnight in the refrigerator before serving.

→ What can I serve with these lemon pies?

Pair them with whipped cream, berries, or a dusting of powdered sugar for an extra sweet presentation.

→ Is it possible to make these dairy-free?

Substitute plant-based milk and vegan butter for a dairy-free version. Flavor and texture may vary slightly.