Baby Lemon Impossible Pies Recipe

Introduction

Baby Lemon Impossible Pies are delightful mini treats that combine a tangy lemon flavor with a creamy, custard-like texture. These charming pies are perfect for any occasion and easy to prepare with simple ingredients.

Ingredients

• Fresh lemons, juiced and zested (from about 2 lemons)
• 1 can sweetened condensed milk
• 2 eggs, separated
• 1/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease mini pie tins thoroughly to prevent sticking.
2. Step 2: In a mixing bowl, combine the fresh lemon juice, lemon zest, sweetened condensed milk, and egg yolks. Stir until the mixture is smooth and well blended.
3. Step 3: Gradually add the flour and sugar to the lemon mixture, stirring gently to incorporate without over-mixing.
4. Step 4: In a separate clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the lemon mixture, preserving as much air as possible for a light texture.
5. Step 5: Pour the batter evenly into the prepared mini pie tins, filling each about three-quarters full.
6. Step 6: Bake in the preheated oven for 20 to 25 minutes, or until the pies are set and slightly golden on top.
7. Step 7: Remove from oven and let cool before serving to enjoy the full flavors.

Tips & Variations

• For extra richness, melt the unsalted butter and mix it into the batter along with the vanilla extract before folding in the egg whites.
• Use finely grated lemon zest for a more intense lemon aroma without adding bitterness.
• Try swapping lemon zest with lime zest for a different citrus twist.
• To prevent the pies from sticking, you can also line the tins with parchment paper rounds.

Storage

Store leftover mini pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low-temperature oven or enjoy chilled for a refreshing treat. Avoid microwaving as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, you can prepare and bake the mini pies a day in advance. Keep them refrigerated and bring them to room temperature before serving for best taste.

Is it necessary to beat the egg whites separately?

Yes, beating the egg whites until stiff and folding them in creates a light, airy texture that distinguishes these pies from denser lemon desserts.

Baby Lemon Impossible Pies Recipe

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★★★★★

4.6 from 123 reviews

These Baby Lemon Impossible Pies are delightful miniature tarts bursting with tangy lemon flavor and creamy sweetness. Made with fresh lemon juice and zest, sweetened condensed milk, and a light, airy meringue fold, these pies have a luscious texture and a perfectly balanced taste. Perfect for individual servings, they’re ideal for parties, teatime treats, or a refreshing dessert.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 8 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Filling

• Fresh lemons, juiced and zested (about 2 medium lemons)
• 1 can (14 oz) sweetened condensed milk
• 2 eggs, separated
• 1/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. Prepare oven and tins: Preheat your oven to 350°F (175°C) and grease mini pie tins thoroughly to prevent sticking.
2. Mix lemon base: In a mixing bowl, combine the fresh lemon juice, lemon zest, sweetened condensed milk, and egg yolks. Stir the mixture well until completely smooth and homogenous.
3. Add dry ingredients: Gradually incorporate the all-purpose flour and sugar into the lemon mixture, stirring gently to blend without overmixing.
4. Beat egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form, ensuring they are light and airy for folding into the batter.
5. Fold in meringue: Carefully fold the beaten egg whites into the lemon batter, maintaining as much air as possible to keep the filling light.
6. Fill pie tins: Pour the combined batter evenly into the prepared mini pie tins, filling each almost to the top.
7. Bake: Place the mini pies in the oven and bake for 20-25 minutes, or until the filling is set and slightly golden on top.
8. Cool and serve: Let pies cool completely in the tins before removing. Serve chilled or at room temperature.

Notes

• Use fresh lemons for the best tart flavor; bottled lemon juice will alter the taste.
• Ensure egg whites are beaten to stiff peaks to help the filling become light and fluffy.
• Greasing the mini pie tins well helps with easy removal after baking.
• These mini pies can be stored in the refrigerator for up to 3 days.
• For a richer flavor, you may lightly brush the tops with melted butter before baking.

Keywords: lemon pie, mini pies, dessert, sweetened condensed milk, lemon dessert, homemade pie, easy baking