Description
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These crustless mini lemon pies bake in your muffin tin and magically separate into layers just blend, pour, and bake!
Ingredients
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1 cup milk
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2 eggs
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½ cup sugar
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½ cup all-purpose flour
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¼ cup butter, melted
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2 tbsp lemon juice
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1 tsp lemon zest
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F. Grease a 12-cup muffin tin.
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Blend all ingredients until smooth.
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Pour batter into muffin cups (¾ full).
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Bake 22–25 min until golden and set.
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Cool 10–15 min, then remove from tin.
Notes
Use a 1:1 gluten-free baking blend for a gluten-free version.
– Substitute almond milk and vegan butter to make it dairy-free.
– Toss in a few blueberries or shredded coconut for flavor variations.
– Store in an airtight container in the fridge for up to 4 days.
– Can be frozen for up to 1 month; thaw before reheating gently.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Carbohydrates: 14g
- Protein: 2g
Keywords: baby lemon impossible pies, mini lemon pies, blender pie