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Baby Lemon Impossible Pies: Sweet, Tangy, and So Easy to Make!

If you’re a fan of bright, citrusy desserts that are quick to prepare and irresistibly delicious, Baby Lemon Impossible Pies are the perfect treat. Combining a creamy, tangy lemon filling with a sweet, custardy texture that “impossibly” bakes itself into a pie, these little delights are a hit at family gatherings, parties, or even as a quick personal indulgence. What makes them even better? They are super simple to make, requiring minimal ingredients and effort.

Here’s everything you need to know to make these sweet and tangy baby lemon pies from scratch.

Ingredients

For this recipe, you’ll need just a few basic ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 cup milk
• 2 large eggs
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup freshly squeezed lemon juice
• Zest of 1 lemon

Optional: powdered sugar or whipped cream for topping

Step-by-Step Method

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures even baking and helps the pies set properly.

Step 2: Prepare the Pie Crust Base (Optional)

You can make these pies in mini muffin tins or ramekins. For a simple approach, lightly grease your pans with butter or non-stick spray. Some people like to line the bottoms with a thin layer of pre-made pie crust, but the magic of “impossible pie” is that it forms its own custard-like base while baking.

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