These Baby Lemon Impossible Pies are a delightful twist on traditional lemon pie, with a soft, custardy center and golden top that forms its own “crust” as it bakes. Miniature, tangy, and melt-in-your-mouth delicious, these pies are perfect for lemon lovers and make an impressive yet effortless dessert. Plus, they’re naturally gluten-free if you use almond flour or a gluten-free all-purpose blend!
Why You’ll Love This Recipe:
- No Crust Required: These pies form their own layers, saving time and effort.
- Tangy & Creamy: A bright lemon flavor balanced with creamy sweetness.
- Versatile: Customize with coconut, berries, or whipped cream toppings.
Ingredients:
- 4 large eggs 🥚
- 1 cup sugar 🍯
- ½ cup unsalted butter , melted 🧈
- ½ cup all-purpose flour (or gluten-free flour for a GF option )
- 2 cups milk (whole milk or a dairy-free alternative like almond milk )
- ½ cup lemon juice (freshly squeezed for the best flavor ) 🍋
- 1 tablespoon lemon zest (use organic lemons for zest )
- 1 teaspoon vanilla extract 🌿
- Pinch of salt
Optional Toppings:
- Powdered sugar (for dusting)
- Whipped cream
- Fresh berries (raspberries, blueberries, or strawberries)
Instructions:
Step 1: Preheat the Oven 🔥
- Preheat your oven to 350°F (175°C) .
- Lightly grease or spray a 12-cup muffin tin or use silicone liners for easy release.
Step 2: Make the Batter 🥄
- In a blender or mixing bowl, combine the eggs , sugar , melted butter , flour , milk , lemon juice , lemon zest , vanilla extract , and pinch of salt .
- Blend or whisk until smooth and well combined. The batter will be thin but creamy.
Step 3: Fill the Muffin Tin 🥧
- Pour the batter evenly into the prepared muffin cups, filling each about ¾ full . The pies will puff slightly while baking and settle as they cool.
Step 4: Bake the Pies 🍳
- Bake in the preheated oven for 30–35 minutes , or until the centers are just set and the tops are lightly golden.
- Tip: To check doneness, gently jiggle the pan—a slight wobble in the center is okay; they’ll firm up as they cool.
Step 5: Cool and Chill ❄️
- Allow the pies to cool completely in the muffin tin.
- Once cooled, transfer the tin to the refrigerator to chill for at least 1 hour for the best texture.
- Run a small knife around the edges of each pie to help release them from the tin, if needed.
Step 6: Serve and Enjoy 🍴
- Serve chilled or at room temperature.
- Dust with powdered sugar , top with whipped cream , or garnish with fresh berries for an extra touch of elegance.
Tips for Success:
- Coconut Variation: Add ½ cup shredded coconut to the batter for a tropical twist.
- Gluten-Free Option: Substitute the all-purpose flour with almond flour or a gluten-free all-purpose blend.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days .
- Freeze Option: Freeze baked pies in a single layer, then transfer to a freezer-safe bag. Thaw in the refrigerator before serving.
Nutritional Information (per pie, makes 12):
- Calories: ~180
- Protein: ~4g
- Carbohydrates: ~20g
- Fat: ~10g
Enjoy these Baby Lemon Impossible Pies as a tangy, creamy, and effortlessly elegant dessert that’s sure to impress. Their mini size makes them perfect for sharing, and the bright lemon flavor is a refreshing treat for any occasion. Whether served plain or dressed up with toppings, these pies are a guaranteed crowd-plea
