Easy Baby Lemon Impossible Pies
Enjoy the delightful balance of flavor and texture in these comforting little lemon pies, perfect for any occasion.
Ingredients
For the Pie Filling
- 0.5 cup fresh squeezed lemon juice adds a bright, tangy flavor
- 2/3 cup granulated sugar provides sweetness and structure
- 2 whole eggs binds the mixture for a cohesive texture
- 2 egg yolks egg yolks adds richness and creaminess
- 0.5 cup unsalted butter contributes moisture and richness
- pinch sea salt enhances overall flavor
- 1/16 teaspoon seasoning used for precise seasoning
For the Crust
- 1 pound Pepperidge Farms puff pastry sheets or shells creates a flaky texture
Instructions
Preparation
- Start by preheating your oven according to the instructions provided.
- In a mixing bowl, combine the fresh squeezed lemon juice and granulated sugar. Whisk until the sugar is mostly dissolved.
- Add in the whole eggs and egg yolks. Whisk until thoroughly combined and slightly frothy.
- Melt the unsalted butter and allow it to cool slightly, then gradually mix it into the lemon and egg mixture.
- Add a pinch of sea salt and the precise seasoning, stirring gently to incorporate.
- Prepare the Pepperidge Farms puff pastry sheets or shells by laying them in a suitable baking dish.
Baking
- Pour the filling mixture into the prepared pastry, aiming for even distribution.
- Place the baking dish in the preheated oven and bake until the filling is set and slightly puffed.
- Once baked, remove the pies from the oven and allow them to cool slightly before serving.
- Enjoy your Easy Baby Lemon Impossible Pies warm or at room temperature.
Notes
Ensure the butter is slightly cooled before mixing it into the filling to prevent cooking the eggs. For a smoother filling, consider straining the lemon juice to remove pulp. A dusting of powdered sugar on top can add a nice touch when serving.