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Baby Lemon Impossible Pies

Baby Lemon Impossible Pies

  • Author: Christopher
  • Total Time: 2 hours 45 minutes
  • Yield: 6 mini pies 1x
  • Diet: Gluten Free

Description

Baby Lemon Impossible Pies are a creamy, zesty dessert that combines fresh citrus flavors with a smooth, plant-based filling set by a natural gelling agent, all encased in a flaky, buttery crust. Perfectly balanced and easy to prepare, these mini pies offer a delightful tang and sweetness without dairy, making them an elegant and refreshing choice for any occasion.

Ingredients

Scale

Crust

  • 1 cup All-Purpose Flour
  • 1/4 cup Sugar
  • 1/2 cup Plant-Based Butter

Filling

  • 1/2 cup Freshly squeezed lemon juice
  • 1 tablespoon Lemon zest
  • 1 cup Plant-Based Milk
  • 1/2 cup Sugar
  • 1 teaspoon Natural gelling agent
  • 1/2 teaspoon Vegetarian Worcestershire Sauce (natural)
  • 1 teaspoon Vanilla Extract (natural)

Instructions

  1. Prepare the Crust: Start by combining all-purpose flour, sugar, and plant-based butter in a bowl. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Press the mixture evenly into your pie molds, forming the base and sides. Chill while preparing the filling to help the crust set firmly.
  2. Mix the Filling: In a saucepan, whisk together freshly squeezed lemon juice, lemon zest, plant-based milk, sugar, and a natural gelling agent. Heat gently over medium heat, stirring continuously until the mixture thickens and starts to coat the back of a spoon. Remove from heat and stir in vegetarian Worcestershire sauce (natural) and vanilla extract (natural) for enhanced flavor complexity.
  3. Assemble and Bake: Pour the warm filling into the prepared crusts and smooth the tops. Bake in a preheated oven at moderate temperature (around 350°F / 175°C) until the edges are lightly golden and the filling is set with a gentle wobble in the center. Let cool completely on a wire rack to allow the pies to finish setting.
  4. Chill and Serve: Transfer the pies to the refrigerator for at least two hours or overnight. This chilling period is essential for achieving the silky, creamy texture everyone loves about Baby Lemon Impossible Pies.

Notes

  • Use room temperature ingredients to achieve a smoother filling texture without lumps.
  • Don’t skip chilling; cooling both the crust and the pie after baking improves structure and flavor blending.
  • Choose fresh, fragrant lemons to maximize zestiness and freshness.
  • Stir constantly during cooking to prevent the filling from sticking or burning.
  • Test for doneness by checking that the pie jiggles slightly in the center but is not liquid to the touch.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 220
  • Sugar: 15g
  • Sodium: 70mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: lemon dessert, plant-based dessert, dairy-free pie, creamy lemon pie, natural gelling agent dessert, vegan lemon pie

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