Sandra This Paula Deen Baby Lemon Impossible Pies recipe yields delightful, tangy mini desserts with a creamy custard-like center and a golden, cake-like crust that forms magically during baking. Perfect for gatherings or a sweet treat, these pies are ready in about 45 minutes, offering a zesty lemon flavor in every bite-sized portion.
Paula Deen Baby Lemon Impossible Pies Recipe Ingredients
- ½ cup lemon curd
- Grated rind of 1 lemon (about 1 Tbsp.)
- ⅔ cup (100g) plain all-purpose flour
- ½ cup (125g) unsalted butter, melted and cooled
- 1 (395g) can sweetened condensed milk
- 1 cup (250ml) whole milk
- 4 large egg yolks
- 4 large egg whites
- Icing sugar, for dusting
How To Make Paula Deen Baby Lemon Impossible Pies
- Prepare the Oven and Pans: Preheat the oven to 180°C (350°F) or 160°C (320°F) fan-forced. Grease and lightly flour two 6-cup (1-cup capacity each) muffin pans to prevent sticking, or line with paper liners for easier removal.
- Mix the Wet Ingredients: In a large bowl, use an electric mixer to beat 4 egg yolks and ½ cup lemon curd on medium speed for 3-4 minutes until pale, thick, and creamy. Add the grated lemon rind and ⅔ cup flour, beating until just combined.
- Incorporate Butter and Milk: With the mixer on low speed, gradually add the melted, cooled butter, beating until fully incorporated. Slowly pour in the sweetened condensed milk and whole milk, continuing to beat until the mixture is smooth and well combined.
- Whisk Egg Whites: In a separate clean bowl, use an electric mixer with clean beaters to whisk 4 egg whites until soft peaks form, about 2-3 minutes. This creates a light, airy texture for the pies.
- Fold in Egg Whites: Gently fold one-third of the whipped egg whites into the lemon mixture to lighten it, using a rubber spatula. Carefully fold in the remaining egg whites in two batches until just combined, allowing a few small lumps for a tender texture.
- Bake the Pies: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20-22 minutes, or until the pies are firm around the edges but slightly wobbly in the center. A toothpick inserted should come out clean or with minimal crumbs.
- Cool and Serve: Allow the pies to cool completely in the pans to set the custard-like center. Once cooled, remove from the pans, dust with icing sugar, and serve at room temperature or chilled for a refreshing treat.
Recipe Tips
- How do I prevent sticking? Grease and flour the muffin pans thoroughly, or use paper liners for easy removal. Silicone muffin pans also work well for non-stick results.
- Can I use bottled lemon juice in the curd? Homemade or store-bought lemon curd is preferred for its rich flavor, but if making your own, use fresh lemon juice for the best tangy taste.
- How do I achieve a light texture? Fold the egg whites gently to maintain their airiness, avoiding overmixing, which can deflate the batter and result in a denser pie.
- Can I make these gluten-free? Substitute plain flour with a 1:1 gluten-free baking flour blend to accommodate gluten sensitivities without altering the texture.
What To Serve With Baby Lemon Impossible Pies
These zesty mini pies pair wonderfully with:
- Fresh raspberries or blueberries for a burst of color and flavor
- A dollop of whipped cream or a scoop of vanilla ice cream for added indulgence
- A hot cup of tea or coffee to balance the tangy sweetness
How To Store Baby Lemon Impossible Pies
- Store: Place cooled pies in an airtight container and refrigerate for up to 4 days. Layer with parchment paper to prevent sticking.
- Reheat: No reheating is needed; serve chilled or at room temperature. Refresh with a dusting of icing sugar before serving if desired.
- Freeze: Freeze cooled pies on a baking sheet for 1 hour, then transfer to a freezer-safe container with parchment between layers. Store for up to 3 months. Thaw in the refrigerator overnight and dust with icing sugar before serving.
Baby Lemon Impossible Pies Nutrition Facts
- Calories: ~300 kcal per serving
- Protein: 6.9g
- Fat: 16.3g
- Carbohydrates: 32.0g
- Sugar: 24.5g
- Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are they called “impossible” pies?
The “impossible” name comes from the batter magically separating into a cake-like crust and a creamy custard center during baking, creating a layered effect without extra effort.
Can I use a different citrus?
Yes, try lime or orange curd and zest for a variation, adjusting sugar if needed to balance tartness.
How do I know when the pies are done?
The edges should be firm, and the center should be slightly wobbly but not liquid. A toothpick should come out clean or with minimal crumbs.
Can I make these in a different pan?
Yes, use a single 9-inch pie dish for one large pie, increasing baking time to 30-35 minutes, checking for doneness.
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Paula Deen Baby Lemon Impossible Pies Recipe
Description
Tangy, creamy mini lemon pies with a magical cake-like crust, perfect for gatherings or a refreshing dessert.
Ingredients
Instructions
- Preheat oven to 180°C (350°F) or 160°C (320°F) fan-forced. Grease and flour two 6-cup (1-cup capacity) muffin pans.
- Beat egg yolks and lemon curd for 3-4 minutes until pale. Add lemon rind and flour, beating until combined.
- Add melted butter, then gradually add sweetened condensed milk and milk, beating until smooth.
- Whisk egg whites to soft peaks. Fold one-third into lemon mixture, then fold in remaining whites in two batches.
- Pour batter into muffin cups. Bake 20-22 minutes until firm but slightly wobbly in the center.
- Cool completely in pans. Dust with icing sugar and serve.
Notes
- Chill pies for easier removal from pans.
- Use fresh lemon curd for best flavor.
- Fold egg whites gently to maintain lightness.
- Dust with icing sugar just before serving.
