Description
These Baby Lemon Impossible Pies are delightful mini treats combining a creamy, light lemon filling with a subtly sweet, tender crust. Easy to prepare and perfect for any occasion, these pies offer a refreshing citrus flavor balanced by a velvety texture thanks to whipped egg whites folded into the batter.
Ingredients
Scale
Lemon Filling
- 2 medium fresh lemons, juiced and zested (about 3 tablespoons juice and 1 tablespoon zest)
- 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
- Prepare oven and tins: Preheat your oven to 350°F (175°C). Grease mini pie tins thoroughly with butter or non-stick spray to prevent sticking and ensure easy pie removal after baking.
- Mix lemon base: In a large mixing bowl, combine the fresh lemon juice, lemon zest, sweetened condensed milk, and the egg yolks. Stir well until the mixture is smooth and homogenous.
- Add dry ingredients: Gradually add the all-purpose flour and sugar into the lemon mixture, folding gently to blend without overmixing to keep the batter light.
- Beat egg whites: In a clean, dry bowl, beat the egg whites until they form stiff peaks. This will introduce air into your filling, making it fluffy.
- Fold in meringue: Carefully fold the beaten egg whites into the lemon batter. Use a gentle folding motion to retain as much air as possible, which ensures a light and airy filling.
- Fill pie tins: Pour or spoon the combined batter evenly into the prepared mini pie tins, filling each tin almost to the top to allow for slight rising.
- Bake: Place the tins on a baking sheet and bake in the preheated oven for 20-25 minutes. The pies are done when the filling is set and slightly golden on top.
- Cool and serve: Once baked, let the pies cool completely in the tins to allow the filling to set fully. Serve chilled or at room temperature for best flavor and texture.
Notes
- Ensure egg whites are beaten to stiff peaks to achieve the light, airy texture characteristic of these pies.
- Do not overmix the batter after adding flour to avoid a dense filling.
- Mini pie tins work best for portion control and even baking, but you can use standard pie pans if you adjust baking time accordingly.
- These pies are best served chilled but can also be enjoyed at room temperature.
- Use fresh lemons for the best flavor; bottled lemon juice may alter the taste.
