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Baby Lemon Impossible Pies

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These Baby Lemon Impossible Pies are soft, custardy mini desserts with a bright lemon flavor that forms a light, crust-like edge as they bake. Easy to make and full of zesty charm, they’re perfect for any occasion.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 18–24 mini pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 1/4 cups whole milk
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin or silicone mold.
  2. In a mixing bowl, whisk together eggs and sugar until smooth and slightly frothy.
  3. Add melted butter, milk, lemon zest, lemon juice, vanilla extract, and salt. Whisk until fully combined.
  4. Sift in flour and stir gently until batter is smooth.
  5. Pour batter into prepared tin, filling each cup about three-quarters full.
  6. Bake for 25–30 minutes, or until edges are golden and centers are just set.
  7. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  8. Dust tops with powdered sugar before serving, if desired.

Notes

  • Add shredded coconut for a tropical variation.
  • Use orange zest and juice for a citrus twist.
  • Top with whipped cream or berries for a fancy finish.
  • No liners needed if pan is well-greased or using silicone molds.
  • Best served fresh or chilled, not recommended for freezing.

Nutrition

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