Baby Lemon Impossible Pies Recipe

Save this recipe on:

Golden, buttery, and bursting with tangy citrus, these Baby Lemon Impossible Pies are like sunshine in dessert form. Each bite offers a delicate crunch from the lightly sweet crust followed by a smooth, creamy lemon filling that practically melts on your tongue. These mini pies are ideal for parties, afternoon tea, or anytime you want a little something bright and delightful. The best part? They “magically” form their own crust and layers while baking—no extra steps needed!

Despite their gourmet appearance, these pies are surprisingly simple to make. With just a handful of pantry staples and fresh lemon juice, you can whip up a batch that will leave everyone craving more. Their charming size makes them perfect for portion control or sharing (if you can bear to part with them). Whether you’re a seasoned baker or just starting out, these are a guaranteed crowd-pleaser.

---

Ingredients for this Baby Lemon Impossible Pies Recipe

• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 tablespoons lemon zest (about 2 lemons)
• 1/2 cup freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• 2 cups whole milk
• Powdered sugar (for dusting)
• Optional: thin lemon slices or zest curls for garnish

---

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Lightly grease a muffin tin or use non-stick spray to ensure easy removal of the pies after baking. You can also use silicone molds if preferred.

---

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. This helps distribute the leavening evenly for a smooth texture.

---

Step 3: Add Wet Ingredients

Crack the eggs into the bowl and beat well. Then, stir in the melted butter, lemon zest, lemon juice, and vanilla extract. Continue whisking until everything is thoroughly combined.

---

Step 4: Incorporate the Milk

Gradually add the milk while stirring to create a loose, pourable batter. It might look very liquidy, but that’s exactly what you want—this unique texture allows the pie to form separate layers during baking.

---

Step 5: Fill the Muffin Tin

Carefully pour the batter into the prepared muffin cups, filling each about three-quarters full. A spouted measuring cup or ladle can help prevent spills.

---

Step 6: Bake to Perfection

Place the tin in the oven and bake for 35–40 minutes or until the tops are lightly golden and the centers are just set. The pies will puff up and then settle slightly as they cool.

---

Step 7: Cool and Finish

Allow the pies to cool in the tin for about 10 minutes before removing. Dust with powdered sugar and garnish with a slice of lemon or a curl of zest if desired. Serve warm or chilled.

---

Estimated Nutrition

Per mini pie (based on a yield of 12 pies):

• Calories: ~185
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 80mg
• Total Carbohydrates: 22g
• Sugars: 18g
• Protein: 3g

Note: Values may vary slightly depending on exact ingredients and portion sizes.

---

Frequently Asked Questions

1. Why are they called “Impossible” pies?

Because the mixture magically separates into layers while baking—a soft crust-like base, creamy middle, and golden top—all without needing to roll dough or use a crust.

2. Can I make them dairy-free?

Yes! Substitute the butter with plant-based margarine and use almond, oat, or soy milk. Keep in mind the flavor and texture might vary slightly.

3. Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled will work in a pinch—just check that it’s 100% juice without additives.

4. How do I know they’re done baking?

The tops should be golden, slightly puffed, and no longer jiggly in the center. A toothpick inserted should come out with moist crumbs, not liquid.

5. Can I make this in a single pie dish instead of mini pies?

Absolutely. Use a greased 9-inch pie plate and bake for about 50–55 minutes, checking for doneness at the center.

6. Do I need to use muffin liners?

Not necessarily. Greasing the tin well or using a silicone mold usually prevents sticking. If unsure, parchment liners can help with easy release.

7. Why did my pies deflate?

It’s natural for these pies to puff up during baking and then settle as they cool—that’s part of the magic.

8. Can I add fruit or other flavors?

Sure! A few fresh blueberries or raspberries work great. You can also add a dash of almond or coconut extract for a flavor twist.

---

Print

Save this recipe on: