Introduction

Baby Lemon Impossible Pies are delightful little treats with a perfectly balanced tangy lemon flavor and a tender, custard-like texture. These individual pies are easy to make and perfect for any occasion, offering a refreshing dessert that’s both simple and impressive.

Baby Lemon Impossible Pies Recipe - Recipe Image

Ingredients

4 tbsp butter (melted)
1 cup granulated sugar
2 eggs (room temperature)
1 cup whole milk
1/2 cup all-purpose flour
1/4 cup fresh lemon juice (not bottled)
1 tbsp lemon zest (from fresh lemons)
1 tsp vanilla extract
1/4 tsp salt

Instructions

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
Step 2: In a blender or bowl, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until the mixture is smooth and well combined.
Step 3: Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
Step 4: Bake for 28–32 minutes, or until the tops are lightly golden and the centers are just set.
Step 5: Allow the pies to cool in the tin for 10 minutes, then transfer them to a wire rack. Chill for at least 1 hour before serving to let the flavors develop and the texture set.

Tips & Variations

Use fresh lemons for the best flavor; bottled lemon juice can taste flat and alter the texture.
If you prefer a sweeter pie, sprinkle a little powdered sugar on top just before serving.
For a twist, add a teaspoon of poppy seeds to the batter for a subtle crunch and extra flavor.
Make sure eggs and milk are at room temperature to ensure a smooth, even texture in the pies.

Storage

Store the pies in an airtight container in the refrigerator for up to 3 days. They can be enjoyed chilled or at room temperature. To reheat, warm them gently in the microwave for 10-15 seconds or until slightly warm, but be careful not to overheat as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, you can prepare and bake the pies in advance. Just refrigerate them until you’re ready to serve. Chilling enhances their flavor and texture.

Can I substitute a different type of flour?

All-purpose flour works best for the right texture, but you can try whole wheat flour for a nuttier flavor. Keep in mind this may slightly affect the texture and rise of the pies.

Baby Lemon Impossible Pies Recipe

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★★★★★

4.8 from 65 reviews

These Baby Lemon Impossible Pies are delightful mini custard pies with a subtly tangy lemon flavor and a tender, cakey crust made effortlessly in a muffin tin. Perfect for a light dessert or afternoon treat, they combine creamy texture with refreshing citrus notes baked to golden perfection.

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

Ingredients

Scale

Main Ingredients

4 tbsp butter (melted)
1 cup granulated sugar
2 eggs (room temperature)
1 cup whole milk
1/2 cup all-purpose flour
1/4 cup fresh lemon juice (not bottled)
1 tbsp lemon zest (from fresh lemons)
1 tsp vanilla extract
1/4 tsp salt

Instructions

Preheat oven and prepare tin: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking and ensure easy removal of the pies.
Mix ingredients: In a blender or mixing bowl, combine the melted butter, granulated sugar, eggs, whole milk, all-purpose flour, fresh lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk thoroughly until the batter is smooth and well incorporated.
Fill muffin cups: Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
Bake the pies: Place the muffin tin in the preheated oven and bake for 28 to 32 minutes, or until the tops turn lightly golden and the centers are just set, indicating the custard is cooked through.
Cool and chill: Remove the pie tin from the oven and let the pies cool in the tin for 10 minutes. Then transfer them to a wire rack to cool further. After they reach room temperature, chill the pies in the refrigerator for at least 1 hour before serving to enhance texture and flavor.

Notes

Use fresh lemon juice and zest for the best vibrant citrus flavor; bottled lemon juice can alter the taste.
Do not overfill the muffin cups to avoid spilling during baking.
Chilling the pies enhances their texture and allows the flavors to meld perfectly.
Room temperature eggs mix better and help avoid a lumpy batter.
You can add a dusting of powdered sugar on top before serving for extra sweetness and presentation.

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