Baby Lemon Impossible Pies: A Zesty, Custardy Delight

Looking for a quick, easy, and irresistibly delicious dessert? These Baby Lemon Impossible Pies are the perfect bite-sized treats! With a luscious lemon custard filling and a light, almost magical texture, these mini pies form their own delicate crust as they bake.

Perfect for tea parties, brunches, or a sweet citrus treat anytime, these pies are a must-try for lemon lovers.

Why You’ll Love This Recipe

✔ Super easy – No crust-making required! The batter magically forms layers while baking. ✔ Bursting with lemon flavor – A perfect balance of tangy and sweet. ✔ Bite-sized perfection – Great for portion control and easy serving. ✔ Minimal ingredients – Made with simple pantry staples.

Ingredients

• 1/2 cup unsalted butter, melted

• 3/4 cup granulated sugar

• 1/2 cup all-purpose flour

• 1/4 tsp salt

• 1 cup milk

• 1/2 cup fresh lemon juice

• Zest of 1 lemon

• 4 large eggs

• 1 tsp vanilla extract

• Powdered sugar (for dusting, optional)

Instructions

Step 1: Preheat and Prepare

1. Preheat oven to 350°F (175°C).

2. Grease a 12-cup muffin tin or line with cupcake liners.

Step 2: Make the Batter

1. In a large mixing bowl, whisk together melted butter, sugar, flour, and salt until combined.

2. Add milk, lemon juice, lemon zest, eggs, and vanilla extract, and whisk until smooth. The batter will be thin – this is normal!

Step 3: Fill and Bake

1. Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

2. Bake for 22-25 minutes, or until the tops are lightly golden and the centers are set.

3. Allow the pies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Serve and Enjoy!

• Dust with powdered sugar before serving for an extra touch of sweetness.

• Serve chilled or at room temperature for the best flavor.

Pro Tips for Perfect Baby Lemon Impossible Pies

• Use fresh lemons – Fresh juice and zest give the best citrusy punch.

• Don’t overbake – The pies should have a slight jiggle in the center when removed from the oven.

• Let them cool completely – This helps set the custard properly.

• Refrigerate for extra firmness – Chilling the pies enhances their texture.

Frequently Asked Questions

Why Are They Called “Impossible” Pies?

The magic of this recipe lies in how the batter separates during baking, forming a soft crust and custard filling without needing a traditional pie crust.

Can I Make These Ahead of Time?

Yes! These pies can be stored in the refrigerator for up to 3 days. Serve chilled or bring them to room temperature before enjoying.

Can I Freeze Baby Lemon Impossible Pies?

Yes! Wrap each pie individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Can I Make a Large Version Instead?

Absolutely! Pour the batter into a 9-inch pie dish and bake at 350°F (175°C) for about 40-45 minutes.

Conclusion

These Baby Lemon Impossible Pies are a delightful, easy-to-make treat that will impress with their bright citrus flavor and creamy texture. Whether you’re making them for a party or just to satisfy a lemon craving, they’re sure to become a favorite!

Give them a try and let us know what you think! 🍋🥧