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Easy baby lemon impossible pies recipe

How to Make Baby Lemon Impossible Pies Recipe

Here's How to make Baby Lemon Impossible pies. This easy Baby Lemon impossible pies recipe with condensed milk and lemon is quick to whip up and these crustless lemon custard pie look incredibly impressive and fancy. All you need is a can of condensed milk and a few pantry staples.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 245 kcal

Ingredients
  

  • 2 egg yolks
  • 1/2 tsp lemon zest
  • ½ cup condensed milk sweetened
  • 2 tbsp butter softened
  • 2 tbsp lemon juice fresh
  • ¼ cup all-purpose flour
  • ¼ cup milk
  • 2 egg whites
  • ½ tsp vanilla extract
  • Butter for greasing the tray
  • Icing sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Start with separating egg yolks and whites.
  • In a bigger bowl combine egg yolk, butter, condensed milk, milk, lemon zest. Whisk until smooth.
    2 egg yolks, 1/2 tsp lemon zest, ½ cup condensed milk, 2 tbsp butter, ¼ cup milk
  • Once the mix is smooth add lemon juice, all purpose flour and whisk to make a smooth batter.
    2 tbsp lemon juice, ¼ cup all-purpose flour
  • Prep the muffins pan brush it with melted butter.
    Butter
  • Whisk the egg white for form soft peaks. Transfer these whisked egg whites to the bowl where we have combined other lemon custard pie ingredients.
    2 egg whites
  • Add vanilla extract and gently fold in these whisked whites to make a soft fluffy batter
    ½ tsp vanilla extract
  • Divide the batter evenly into the muffin cups, filling each about three-quarters full.
  • Bake for 22–25 minutes, or until the tops are set and lightly golden. A toothpick inserted should come out clean or with just a few moist crumbs.
  • Cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar just before serving. And Enjoy these luscious Baby lemon Impossible pies.
    Icing sugar

Notes

  • Room Temperature Ingredients: Ensures a smoother batter and even baking.
  • Don’t Skip the Zest: It contains essential oils that give these pies their bright lemon flavor.
  • Keep an Eye on Baking Time: Over-baking can result in a dry custard. Remove from the oven as soon as the centers are just set.
  • Serve Chilled or at Room Temp: Both ways are delicious, with the texture of the custard becoming even creamier after refrigeration

Nutrition

Serving: 1pcCalories: 245kcalCarbohydrates: 28gProtein: 4.9gFat: 14gSaturated Fat: 8.2g
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