Baby Lemon Impossible Pies

These Baby Lemon Impossible Pies are a tangy, custardy, and impossibly easy treat that’s perfect for lemon lovers! With their bright citrus flavor and creamy texture, these mini pies are a delightful addition to any dessert table—or an everyday indulgence. Best of all, they’re made with just one bowl, no crust, and minimal effort—simply mix, pour, and bake! Whether you’re celebrating Pie Day or just craving something sweet and zesty, these pies are sure to impress.

Ingredients

• ½ cup all-purpose flour
• 1 cup sugar
• 4 large eggs
• ½ cup melted butter
• 2 cups milk
• ½ cup lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt

Directions

Step 1: Preheat and Prepare the Muffin Tin

1. Preheat your oven to 350°F (175°C) .
2. Grease a muffin tin generously with butter or nonstick spray, or use silicone molds for easy removal.

Step 2: Make the Batter

1. In a large mixing bowl, whisk together the eggs , sugar , lemon juice , lemon zest , melted butter , milk , and vanilla extract until smooth.
2. Add the flour and a pinch of salt to the wet ingredients. Whisk until fully combined—the batter will be thin, but that’s perfectly normal.

Step 3: Pour into the Tins

1. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full . This ensures the pies have room to rise and set properly.

Step 4: Bake

1. Place the muffin tin in the preheated oven and bake for 25–30 minutes , or until the pies are golden brown and slightly firm in the center. A toothpick inserted into the center should come out clean.

Step 5: Cool and Chill

1. Let the pies cool completely in the muffin tin. As they cool, they’ll naturally separate into layers—a soft, custardy bottom and a light, cake-like top.
2. For the best texture, chill the pies in the refrigerator for at least 1–2 hours before serving.

Step 6: Serve and Enjoy

1. Once chilled, gently remove the pies from the muffin tin or silicone molds.
2. Serve as-is or garnish with a dusting of powdered sugar, a dollop of whipped cream, or an extra sprinkle of lemon zest for a pop of color and flavor.

Why You’ll Love These Pies

These Baby Lemon Impossible Pies are a delightful balance of tangy and sweet, with a creamy custard layer and a soft, cake-like top. They’re incredibly easy to make, requiring just one bowl and simple pantry ingredients. Plus, their mini size makes them perfect for portion control—or for sharing at parties!

Tips for Success

• Use fresh lemons : Freshly squeezed lemon juice and zest provide the brightest, most vibrant flavor. Avoid bottled lemon juice if possible.
• Don’t skip chilling : Chilling the pies helps them set properly and enhances the texture.
• Customize the sweetness : If you prefer a tarter pie, reduce the sugar slightly or add an extra tablespoon of lemon juice.
• Storage : Store leftovers in an airtight container in the refrigerator for up to 3 days .

Serving Suggestions

• Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Garnish with fresh berries or a drizzle of honey for added flair.
• Serve alongside a hot cup of tea or coffee for a cozy dessert experience.

Enjoy these Baby Lemon Impossible Pies —a tangy, custardy, and effortless dessert that’s as delightful to make as it is to eat!