These Baby Lemon Impossible Pies are the perfect balance of creamy custard and a light, almost nonexistent crust that forms while baking. Bursting with fresh lemon flavor, they’re an ideal dessert for any occasion—whether you’re hosting a gathering or just treating yourself to something sweet. With their simple ingredients and easy preparation, these delightful mini pies are sure to be a hit!
Why You’ll Love These Baby Lemon Impossible Pies
The best part about these mini pies is that they create their own crust while baking, so there’s no need to worry about rolling or blind-baking! The rich, custard-like filling is balanced perfectly with the tartness of lemon, making each bite refreshing and satisfying. They’re a perfect size for individual servings, making them great for parties, picnics, or as a sweet ending to a meal. Best of all, they come together quickly and bake in just 30 minutes!
Ingredients You’ll Need
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For the Pies:
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3 large eggs
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1 cup granulated sugar
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Zest of 1 lemon
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1/2 cup fresh lemon juice (about 2 lemons)
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1/2 cup unsalted butter (melted)
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1 cup whole milk
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1/2 cup all-purpose flour
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For Dusting:
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Powdered sugar (optional, for garnish)
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(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
How to Make Baby Lemon Impossible Pies
1. Preheat the Oven:
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Preheat your oven to 350°F (175°C) and lightly grease a muffin tin (this will make about 12 mini pies).
2. Prepare the Wet Ingredients:
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In a bowl, melt the unsalted butter and set aside.
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In another bowl, whisk together the eggs and granulated sugar until the mixture is fluffy.
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Stir in the melted butter, then add the lemon juice and lemon zest. Mix everything well until combined.
3. Make the Batter:
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In a separate bowl, whisk the flour and milk until smooth.
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Gradually combine this milk-flour mixture with the egg-sugar mixture, stirring to ensure a smooth, consistent batter.
4. Fill the Muffin Tin:
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Pour the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
5. Bake the Pies:
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Bake for 25-30 minutes, or until the tops are golden brown and the centers are slightly jiggly. They should firm up as they cool.
6. Cool and Dust:
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Let the pies cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
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Once cooled, dust the tops lightly with powdered sugar for a decorative touch.
7. Serve and Enjoy:
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Serve the pies chilled or at room temperature. Enjoy them as a perfect bite-sized dessert after dinner or as a sweet treat for a special occasion!
Servings and Timing
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Servings: Approximately 12 mini pies
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Variations
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Berry Topping: Add some fresh berries, such as blueberries or raspberries, on top of each pie before serving for a burst of color and flavor.
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Lemon Meringue Style: For an added twist, top with whipped meringue and bake for an extra 5-7 minutes until golden.
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Coconut Lemon Impossible Pies: Add shredded coconut to the batter for a tropical twist that complements the lemon beautifully.
Storage/Reheating
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Storage: Store the pies in an airtight container in the refrigerator for up to 3 days.
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Freezing: These mini pies freeze well! Freeze them individually on a baking sheet, then transfer them to a freezer-safe container for up to 2 months. Thaw them in the fridge overnight before serving.
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Reheating: To reheat, place them in the oven at 350°F (175°C) for about 5-7 minutes or until warmed through.
FAQs
Can I use a different citrus fruit instead of lemon?
Yes, you can use lime, orange, or even grapefruit juice for a different citrusy twist on this recipe.
Can I make these pies in a regular pie dish?
Yes, you can make these in a pie dish instead of muffin tins. The bake time will be longer, so check the center after about 40-45 minutes to see if it has set.
Can I use a dairy-free alternative for the milk?
Absolutely! You can use almond milk, oat milk, or any other plant-based milk in place of the whole milk.
Do I need to use powdered sugar for dusting?
No, the powdered sugar is optional, but it adds a nice touch for presentation and a little extra sweetness.
How do I know when the pies are done?
The pies are done when the tops are golden and the centers are just slightly jiggly. They’ll firm up as they cool, so don’t worry if they’re a bit wobbly when you take them out.
Conclusion
These Baby Lemon Impossible Pies are the perfect combination of tangy lemon, creamy custard, and a light, almost invisible crust. They’re quick to prepare, easy to bake, and delightful to eat, making them a fantastic option for any occasion. Whether you’re celebrating or simply treating yourself, these mini pies are a refreshing, sweet way to end any meal. Enjoy!
Print
Baby Lemon Impossible Pies – Zesty and Creamy Mini Desserts
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Baby Lemon Impossible Pies are mini desserts that combine the creamy richness of custard with a light, almost nonexistent crust, bursting with fresh lemon flavor. A perfect treat for any occasion, these delightful pies are easy to make and offer a zesty, tangy bite in every mouthful.
Ingredients
3 large eggs
1 cup granulated sugar
Zest of 1 lemon
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup unsalted butter, melted
1 cup whole milk
1/2 cup all-purpose flour
Powdered sugar (for dusting)
Instructions
Preheat and Prepare Tin:
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
Make the Batter:
In a bowl, melt the butter.
Whisk the eggs and granulated sugar together until fluffy.
Add the melted butter, lemon juice, and lemon zest into the egg mixture, stirring to combine.
Combine Flour and Milk:
In a separate bowl, whisk together the flour and milk until smooth.
Combine the milk-flour mixture with the egg mixture and stir until well incorporated.
Fill the Muffin Tin:
Pour the batter into the muffin tin, filling each cup about two-thirds full.
Bake the Pies:
Bake for 25-30 minutes, or until golden brown and slightly jiggly in the center.
Cool and Serve:
Let the pies cool slightly. Dust with powdered sugar and enjoy!
Notes
Lemon Zest: Fresh zest gives these pies a bright, zesty flavor, making them extra lemony.
Alternative Flours: If you prefer, you can try using gluten-free flour for a gluten-free version.
Storage: These mini pies are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
