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Mini desserts have captivated the hearts of many, offering a delightful combination of elegance and indulgence in a manageable size. Whether you’re hosting a gathering or simply treating yourself, the charm of tiny treats is undeniable. Among the myriad of flavors that can elevate these desserts, lemon stands out as a favorite. Its bright, zesty profile adds a refreshing twist to sweet recipes, transforming ordinary fare into extraordinary delights.

Easy Baby Lemon Impossible Pies

Discover the joy of baking with our easy recipe for Tiny Citrus Delights: Easy Baby Lemon Impossible Pies. These mini desserts beautifully combine the creamy richness of custard with a light, fluffy texture, delivering a burst of zesty lemon flavor in every bite. Perfect for any occasion, these charming little pies are simple to prepare and sure to impress your friends and family. Treat yourself to this delightful dessert that balances indulgence with freshness. Happy baking!
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Ingredients
  

1 cup whole milk

1/2 cup granulated sugar

1/2 cup all-purpose flour

1/4 cup unsalted butter, melted

3 large eggs

1 tablespoon lemon zest (about 1 lemon)

1/4 cup freshly squeezed lemon juice (about 1-2 lemons)

1 teaspoon vanilla extract

1/4 teaspoon salt

Powdered sugar, for dusting (optional)

Fresh mint, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by greasing it well or using miniature muffin liners.

    Mix the Wet Ingredients: In a large mixing bowl, whisk together the whole milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until everything is well combined.

      Combine Dry Ingredients: In another bowl, mix the granulated sugar, all-purpose flour, and salt together until evenly distributed.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until no lumps remain. The batter will be quite thin—that’s perfectly okay!

          Pour and Bake: Carefully pour the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

            Cool and Serve: Once done, allow the mini pies to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. If desired, dust with powdered sugar and garnish with a sprig of fresh mint before serving.

              Enjoy: These Easy Baby Lemon Impossible Pies can be enjoyed warm or at room temperature. Perfect for a sweet treat or a delightful addition to brunch!

                Prep Time, Total Time, Servings: 15 min | 40 min | 12 mini pies