Baby Lemon Impossible Pies Recipe

Introduction

These Baby Lemon Impossible Pies are delightful little treats that balance tart lemon flavor with a sweet, creamy texture. Perfectly portioned in mini muffin form, they naturally develop a crisp crust as they cool, making them a charming dessert or snack.

Ingredients

• ½ cup all-purpose flour
• 1 cup sugar
• 2 eggs
• ¼ cup butter, melted
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan to prevent sticking.
2. Step 2: In a bowl, whisk together the eggs, sugar, melted butter, milk, lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth and combined.
3. Step 3: Gradually stir in the all-purpose flour until the batter is free of lumps and has a smooth consistency.
4. Step 4: Pour the batter evenly into the prepared mini muffin cups, filling each about three-quarters full.
5. Step 5: Bake for 20 to 25 minutes, or until the pies turn lightly golden on top and a toothpick inserted comes out clean.
6. Step 6: Remove from the oven and allow the pies to cool completely in the pan; they will form their own delicate crust as they cool.
7. Step 7: Serve chilled or at room temperature for the best flavor and texture.

Tips & Variations

• For a more intense lemon flavor, add extra lemon zest or a splash more lemon juice to the batter.
• Use fresh lemons for the juice and zest to maximize brightness and aroma.
• You can substitute the all-purpose flour with a gluten-free blend if desired, but results may vary slightly in texture.
• Try adding a sprinkle of powdered sugar on top before serving for an extra touch of sweetness.

Storage

Store the lemon pies in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or brought to room temperature before serving. To refresh slightly, let them sit out for 15 minutes after taking them from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies in a regular muffin pan?

Yes, you can use a standard muffin pan, but the pies will be larger and may require additional baking time. Check doneness with a toothpick, and bake until lightly golden.

What does “impossible pie” mean?

“Impossible pie” refers to a dessert where the batter separates during baking into distinct layers, typically a crust that forms naturally on the bottom and a filling on top, without needing a separate crust.

Baby Lemon Impossible Pies Recipe

---

★★★★★

4.6 from 111 reviews

• Author: Simon
• Total Time: 30-35 minutes
• Yield: 12 mini pies 1x

Pin Recipe

Print Recipe

Description

These Baby Lemon Impossible Pies are charmingly small, tangy, and delightfully creamy custard pies with a self-forming crust. Perfect as a light dessert or a sweet snack, they combine bright lemon flavor with a tender, silky texture baked right in mini muffin pans.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• ½ cup all-purpose flour
• 1 cup sugar
• Pinch of salt

Wet Ingredients

• 2 eggs
• ¼ cup butter, melted
• 1 cup milk
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract

---

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan to ensure the pies won’t stick and can be easily removed after baking.
2. Combine Wet Ingredients: In a mixing bowl, whisk together the eggs, sugar, melted butter, milk, lemon juice, lemon zest, vanilla extract, and a pinch of salt until the mixture is well combined and smooth.
3. Add Flour: Gradually stir in the all-purpose flour to the wet mixture, whisking gently until the batter is smooth and free of lumps.
4. Fill Muffin Cups: Evenly pour the batter into the prepared mini muffin cups, filling each about 3/4 full to allow space for rising and forming the custard texture.
5. Bake: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
6. Cool and Set: Remove the pies from the oven and allow them to cool completely in the pan. As they cool, the pies will naturally develop their own crust on the bottom and become firmer.
7. Serve: Enjoy these Baby Lemon Impossible Pies chilled or at room temperature for a refreshing and delicate dessert experience.

Notes

• Ensure the muffin pan is greased well to prevent sticking since the pies form their own crust during baking.
• The pies are best served after they have completely cooled and set for the proper custard texture.
• You can adjust lemon zest and juice to taste for more or less tanginess.
• Store leftovers in the refrigerator and consume within 2-3 days for best freshness.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon custard pies, mini pies, impossible pie, lemon dessert, bite-sized dessert, easy baking