Baby Lemon Impossible Pies: A Zesty, Sweet Dessert That’s Effortlessly Delicious!
If you’re looking for a dessert that’s tangy, sweet, and incredibly easy to make, Baby Lemon Impossible Pies are here to save the day! These mini pies are a delightful twist on the classic “impossible pie” concept, where the crust forms magically as it bakes. With a bright lemon flavor and a custardy texture, these little treats are perfect for spring, summer, or anytime you need a burst of citrusy joy. Plus, they’re so simple to whip up—no fancy equipment or pie crust required!
Ingredients
(Makes 6-8 mini pies)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted (and slightly cooled)
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (from about 1 lemon)
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 cup milk (whole or 2% works best)
- Powdered sugar (for dusting, optional)
- Whipped cream or fresh berries (for serving, optional)
Instructions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or mini pie pan with butter or nonstick spray. - Mix the Wet Ingredients
In a large mixing bowl, whisk together the sugar and melted butter until smooth. Add the eggs, lemon juice, and lemon zest, and whisk until fully combined. - Add Dry Ingredients
Gradually add the flour and salt to the wet ingredients, stirring until just combined. Slowly pour in the milk and mix until the batter is smooth and well incorporated. - Fill the Pans
Pour the batter evenly into the prepared muffin tin or mini pie pan, filling each cavity about 3/4 full. - Bake
Bake for 20-25 minutes, or until the edges are golden brown and the centers are set. A toothpick inserted into the center should come out clean. - Cool and Serve
Let the pies cool in the pan for 5-10 minutes, then carefully remove them and transfer to a wire rack to cool completely. Dust with powdered sugar and serve with whipped cream or fresh berries, if desired.
Tips for Perfect Baby Lemon Impossible Pies
- Use fresh lemon juice and zest for the best flavor—avoid bottled lemon juice if possible.
- For a fun twist, add a handful of blueberries or raspberries to the batter before baking.
- If you don’t have a muffin tin, you can bake this as one large pie in a 9-inch pie dish. Adjust the baking time to 35-40 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days. Serve chilled or at room temperature.
These Baby Lemon Impossible Pies are a zesty, sweet, and effortlessly delicious dessert that will brighten any day. With their magical self-forming crust and tangy lemon flavor, they’re sure to become a favorite in your recipe collection. Enjoy!