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Baby Lemon Impossible Pies: A Zesty, Easy-to-Make Dessert
If you’re looking for a delightful and unique dessert that’s quick to prepare and bursting with bright citrus flavor, look no further than Baby Lemon Impossible Pies! These mini pies are a variation of the classic impossible pie, which gets its name from the fact that the crust magically forms during baking without any rolling or pre-baking required. This recipe takes the traditional impossible pie concept and gives it a refreshing twist with the tangy taste of lemon.
The result? Individual lemon pies that are perfectly sized for a single serving, with a creamy filling, a light, tender crust, and that irresistible lemony zing. These little treats are sure to become a favorite in your dessert repertoire. Let’s dive into the recipe and discover how easy it is to make these delightful Baby Lemon Impossible Pies!
Ingredients:
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk (whole milk or 2% works best)
- 1/4 cup melted butter
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/2 teaspoon vanilla extract
- Powdered sugar (for dusting, optional)
- Fresh mint or lemon slices for garnish (optional)
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