Introduction

Baby Lemon Impossible Pies are delightful little treats that combine a light, custard-like filling with a naturally formed crust. These individual pies are perfectly tangy and sweet, making them an ideal dessert for any occasion.

Two lemon tarts are stacked on top of each other on a white plate resting on a white marbled surface. Each tart has a golden brown, crispy crust forming the base and edges, filled with a smooth, bright yellow lemon custard layer that looks creamy and glossy. The top surface of each tart is lightly dusted with white powdered sugar, adding a soft texture contrast. In the blurred background, whole yellow lemons are arranged, lending a fresh and vibrant feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 cup sugar
¼ cup all-purpose flour
1 teaspoon baking powder
1 cup milk (whole or any milk of your choice)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar (for dusting)
Fresh berries (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prepare for baking.
Step 2: In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until the mixture is smooth and well combined.
Step 3: Add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to the bowl. Whisk again until all ingredients are fully incorporated.
Step 4: Pour the batter evenly into the muffin tin cups, filling each about three-quarters full to allow space for rising.
Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean.
Step 6: Allow the pies to cool in the tin for a few minutes, then carefully remove them. Dust with powdered sugar and garnish with fresh berries if desired before serving.

Tips & Variations

For extra lemon flavor, add a bit more lemon zest or a drop of lemon extract to the batter.
Substitute milk with almond or oat milk for a dairy-free version.
Try adding a sprinkle of cinnamon or nutmeg to the batter for a warm spice twist.
Serve warm or chilled depending on your preference; both are delicious.

Storage

Store the mini pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at a low temperature for a few minutes to restore their soft texture. These pies are best enjoyed fresh but keep well chilled if made ahead.

How to Serve

The image shows five small lemon custard tarts arranged on a white plate placed on a white marbled surface, with a few whole lemons blurred in the background. Each tart has a golden brown crust with crimped edges, topped with a shiny, slightly darker golden glaze dusted with powdered sugar. The tart in the front center has a bite taken out, revealing smooth, creamy, pale yellow custard inside with a slightly firm crust base. The texture looks rich and silky, contrasting with the crumbly crust beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies gluten-free?

Yes, you can use a gluten-free flour blend in place of all-purpose flour to make the pies gluten-free without sacrificing texture.

What makes these pies “impossible”?

The term “impossible pie” refers to how the crust forms naturally during baking without a separate dough; the batter separates as it bakes into a custard filling and a crisp crust layer.

Baby Lemon Impossible Pies Recipe

Print Recipe

★★★★★

4.9 from 782 reviews

These Baby Lemon Impossible Pies are delightful mini lemon custard pies that combine a smooth, creamy filling with a naturally formed crust baked right in a muffin tin. With fresh lemon juice and zest for a bright citrus flavor, these pies are simple to make and perfect for a light dessert or snack.

Author: Bella
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 12 mini pies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pie Ingredients

2 large eggs
1 cup sugar
¼ cup all-purpose flour
1 teaspoon baking powder
1 cup milk (whole or any milk of your choice)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt

For Garnish

Powdered sugar (for dusting)
Fresh berries (optional, for garnish)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prevent sticking.
Mix the Ingredients: In a large mixing bowl, whisk together eggs, sugar, flour, and baking powder until the mixture is smooth. Then add milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk until all ingredients are well combined and the batter is smooth.
Pour into Muffin Tin: Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for baking.
Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes. The pies should be golden on top and a toothpick inserted into the center should come out clean. You will notice a natural crust forming around the edges.
Cool and Serve: Allow the pies to cool in the muffin tin for several minutes before carefully removing them. Dust the tops with powdered sugar and add fresh berries for an optional garnish. Serve at room temperature or chilled.

Notes

You can use any type of milk you prefer, such as skim, almond, or oat milk.
Fresh lemon juice and zest are recommended for the best citrus flavor.
If you don’t have a muffin tin, small ramekins can be used.
These pies are best enjoyed within 2 days and can be refrigerated.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Keywords: lemon pie, mini pies, impossible pie, lemon dessert, easy lemon pie, custard pie, baked lemon pie