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Baby Lemon Impossible Pies Recipe

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3.9 from 8 reviews

Baby lemon impossible pies are delightful mini treats with a creamy, tangy lemon filling and a buttery crust baked seamlessly in muffin pans. These pies have a custard-like texture achieved by folding whipped egg whites into a rich lemon batter, resulting in a light yet indulgent dessert perfect for any occasion.

Ingredients

Filling and Batter

  • 1/2 cup lemon curd
  • Grated rind of 1 lemon
  • 100g (2/3 cup) plain flour
  • 125g butter, melted and cooled
  • 395g can sweetened condensed milk
  • 250ml (1 cup) milk
  • 4 egg yolks
  • 4 egg whites

Topping

  • Icing sugar, to dust

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (160°C fan-forced). Grease and flour two muffin pans with a 6 x 1 cup capacity each to prevent sticking and ensure easy pie removal.
  2. Mix Egg Yolks and Lemon Curd: In a large bowl, use an electric mixer to beat the egg yolks and lemon curd together for 3 to 4 minutes until the mixture becomes very pale and thick, indicating incorporated air and fluffiness.
  3. Add Lemon Rind and Flour: Stir in the grated lemon rind and sifted plain flour, mixing just until combined to maintain a light texture.
  4. Incorporate Butter and Milks: Beat in the melted cooled butter until blended thoroughly. Then, with the mixer on low speed, gradually add the sweetened condensed milk and milk, beating until the batter is smooth and well combined.
  5. Whip Egg Whites: Using clean beaters and an electric mixer, whisk the egg whites in a separate bowl until soft peaks form. This step is crucial for giving the pies their signature lightness.
  6. Fold Egg Whites into Batter: Gently fold one-third of the whipped egg whites into the lemon batter to lighten it. Then fold in the remaining egg whites in two batches, carefully folding to keep the mixture airy, even if a few lumps remain.
  7. Fill and Bake: Pour the batter evenly into the prepared muffin pans. Bake for 20 to 22 minutes or until the pies are firm but have a slightly wobbly center, indicating a creamy consistency inside.
  8. Cool and Serve: Allow the pies to cool completely in the pans before removing. Dust with icing sugar before serving to add a light sweetness and attractive finish.

Notes

  • Beating the egg yolks and curd until pale ensures a light, fluffy texture.
  • Folding in egg whites gently is essential to keep the batter airy.
  • Do not overbake; the slight wobble means the filling is perfectly creamy.
  • You can prepare these pies ahead and store them covered in the refrigerator for up to 2 days.
  • Using fresh lemon rind adds the best citrus aroma and flavor.

Find it online: https://bitezly.com/baby-lemon-impossible-pies-recipe/