Baby Lemon Impossible Pies

These adorable Baby Lemon Impossible Pies are mini versions of the classic lemon pie with a tangy, creamy filling and tender, buttery crust. They’re perfect for parties, potlucks, or just snacking—and they’re surprisingly easy to make!

Why You’ll Love This Recipe

I love how these pies deliver big flavor in a small package. The bite-sized portions are cute and convenient, with the perfect balance of lemony tartness and creamy sweetness. No fancy tools or baking skills are required—I simply mix, bake, and serve, and they look like they came from a bakery!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie crust (homemade or store-bought)

• Sweetened condensed milk

• Lemon juice (freshly squeezed)

• Lemon zest

• Eggs

• Sugar

• Butter (melted)

• Pinch of salt

Directions

1. Preheat the oven to 350°F (175°C).

2. Roll out and cut pie crust into small rounds to fit into a mini muffin tin. Press the crusts into the bottoms and sides of each cup.

3. In a bowl, whisk together eggs, sugar, sweetened condensed milk, lemon juice, lemon zest, melted butter, and a pinch of salt until smooth.

4. Pour the lemon mixture over the crusts in each mini muffin cup, filling nearly to the top.

5. Bake for 18–22 minutes, or until the filling is set and the edges are lightly golden.

6. Let the pies cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

7. Chill in the refrigerator for at least 1 hour before serving.

Servings and timing

Makes about 24 mini pies.

• Prep time: 15 minutes

• Bake time: 18–22 minutes

• Cooling + chilling time: Approx. 1 hour 30 minutes

• Total time: About 2 hours

Variations

• Berry twist: Top each pie with a fresh raspberry or blueberry after chilling.

• Coconut crust: Mix a bit of shredded coconut into the crust dough before baking.

• Cream cheese lemon: Add 2 oz of softened cream cheese to the filling for extra richness.

• Key lime version: Substitute lime juice and zest for a tropical tangy alternative.

• Mini meringue hats: Pipe a small dollop of meringue on top and lightly brown after baking.

storage/reheating

• To store: Keep the cooled pies covered in the refrigerator. They stay fresh for up to 4 days.

• To freeze: Place pies in a single layer in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

• To reheat: If you want them warm, bake at 300°F (150°C) for about 5 minutes, just until gently warmed—not too long or the filling may overcook.

FAQs

How can I make the crust from scratch?

I typically mix 1 ¼ cups flour with ½ cup cold butter (cut into cubes), a pinch of salt, and 2–3 tablespoons ice water. I pulse until it forms a dough, roll it out, and cut rounds for the mini tins.

Can I make these ahead of time?

Absolutely! I make them a day in advance and chill them overnight. They hold their shape and flavor beautifully.

Do I need to chill them before serving?

Yes, chilling for at least an hour helps the filling set properly and gives each bite a smooth, creamy texture.

Can I use bottled lemon juice?

While I prefer fresh lemons for their brightness, bottled juice works in a pinch. Just reduce by 1–2 teaspoons of sugar, as it can be slightly sweeter.

Are these suitable for gluten-free diets?

You can use a gluten-free pie crust blend in place of regular crust. The filling is naturally gluten-free, so as long as your crust is gluten-free, the pies will be too.

Conclusion

I’m thrilled with how these Baby Lemon Impossible Pies turn out—cute, chewy crusts filled with tangy, creamy lemon goodness in every bite. They’re an easy treat that impresses without much effort. Whether you’re hosting a gathering or just craving something sweet and sour, these mini pies are a delightful go-to. Trust me—I’ll be making them again and again!