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Tangy Dessert Recipe

Tangy Dessert Recipe
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★★★★★

4.9 from 24 reviews

Delight in these Baby Lemon Impossible Pies, small handheld desserts bursting with sweet and tangy lemon flavor. Each pie features a naturally formed crust with a smooth, custard-like filling that tastes like magic in every bite. Perfectly dusted with powdered sugar and optionally garnished with fresh berries, these treats are simple to make and sure to impress.

Ingredients

Scale

Main Ingredients

  • 2 large eggs
  • 1 cup sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup milk (whole or any milk of your choice)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Garnish

  • Powdered sugar (for dusting)
  • Fresh berries (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper muffin liners to prevent sticking and ensure easy removal.
  2. Mix the Ingredients: In a large mixing bowl, whisk together the eggs, sugar, all-purpose flour, and baking powder until the mixture is smooth and free of lumps. Then add in the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk well until all ingredients are thoroughly combined and the batter has a uniform consistency.
  3. Pour into Muffin Tin: Evenly pour the prepared batter into each muffin cup, filling them about three-quarters full to allow room for the pies to rise and form their natural crust.
  4. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. The pies should develop a golden crust on top, and a toothpick inserted into the center should come out clean, indicating they are fully cooked.
  5. Cool and Serve: Allow the pies to cool in the tin for a few minutes to set. Carefully remove each pie, dust generously with powdered sugar, and optionally garnish with fresh berries for a vibrant touch. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Use fresh lemon juice and zest for the best flavor impact.
  • Whole milk improves the texture, but any milk can be substituted.
  • Ensure not to overfill muffin tins to prevent overflow during baking.
  • Cooling slightly before removal helps the pies keep their shape.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: lemon impossible pie, mini lemon pies, easy lemon dessert, baked custard, single-serving pies

Find it online: https://dinewithdylan.com/tangy-dessert-recipe-2/