Description
Baby Lemon Impossible Pies are a delightful dessert with a unique texture and refreshing lemon flavor, featuring a flaky puff pastry shell and creamy lemon custard.
Ingredients
Scale
- 1 sheet puff pastry (thawed if frozen)
- 3 large eggs, separated
- ½ cup fresh lemon juice
- 2 tsp lemon zest
- 1 can (14 oz) sweetened condensed milk
- ½ cup whole milk or heavy cream
- ¼ cup all-purpose flour
- 2 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- Powdered sugar (for dusting)
- Fresh mint leaves (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Roll puff pastry slightly and cut into circles to fit muffin tins or mini tart pans. Press pastry circles into the tins, prick lightly with a fork, and bake 8–10 minutes until lightly golden. Remove and let cool.
- In a mixing bowl, whisk together egg yolks, lemon juice, zest, condensed milk, milk, flour, melted butter, and vanilla until smooth.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture — this creates the natural “impossible” layers when baked.
- Spoon the mixture into the baked pastry shells, filling nearly to the top. Bake for 20–25 minutes until the tops are set but centers still have a slight jiggle. Cool completely.
- Dust with powdered sugar and top each pie with a fresh mint leaf. Serve chilled or at room temperature.
Notes
- Make sure the puff pastry is thawed properly to ensure it rolls easily.
- For a more intense lemon flavor, use fresh lemon juice and zest.
- These pies can be prepared a day in advance and served chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg