Description
Mini lemon impossible pies that magically form their own crust, creamy lemon filling, and a light meringue top bright, sweet, and irresistibly easy.
Ingredients
Scale
- 1 cup milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup melted butter
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- —
- Meringue Topping:
- 2 egg whites
- 1/4 cup granulated sugar
Instructions
- 1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin pan.
- 2. In a blender or mixing bowl, combine milk, eggs, sugar, flour, melted butter, lemon juice, lemon zest, vanilla, and salt. Blend or whisk until smooth.
- 3. Pour mixture evenly into the muffin cups, filling about 3/4 full.
- 4. Bake for 20–25 minutes or until the centers are set. The pies will naturally separate into a soft crust and custard filling.
- 5. While pies cool slightly, prepare the meringue: whip egg whites until soft peaks form, then slowly add sugar and beat until glossy stiff peaks form.
- 6. Spoon or pipe meringue onto each warm mini pie.
- 7. Return to the oven and bake for 5–7 minutes, or until the meringue is lightly golden.
- 8. Cool to room temperature, then chill before serving.
Notes
- Using a blender ensures a perfectly smooth batter.
- The pies will puff while baking and settle as they cool this is normal.
- Top with toasted meringue using a torch instead of baking if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 95
- Sugar: 11g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: lemon impossible pie, mini lemon pies, lemon meringue bites