Baby Lemon Impossible Pies

Why You’ll Love This Recipe

I love this recipe because it’s simple, elegant, and comes together in one bowl. There’s no need for a crust—the flour settles as it bakes to form a light base, while the top turns golden and slightly chewy. The lemon flavor is just the right balance of sweet and tart, and the small size makes them perfect for sharing—or not.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Granulated sugar

• Butter, melted

• All-purpose flour

• Milk

• Lemon juice (freshly squeezed)

• Lemon zest

• Vanilla extract

• Salt

• Optional: powdered sugar for dusting

Directions

1. I start by preheating the oven to 350°F and greasing a muffin tin well or lining it with silicone cups.

2. In a large mixing bowl, I whisk together the eggs and sugar until light and smooth.

3. I add in the melted butter, milk, lemon juice, zest, vanilla, and a pinch of salt, then mix until well combined.

4. I stir in the flour and whisk until the batter is smooth and runny.

5. I pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

6. I bake for 25–30 minutes, or until the tops are golden and set with a slight jiggle in the center.

7. I let them cool in the tin, then transfer to a wire rack. I dust with powdered sugar before serving if I like.

Servings and timing

This recipe makes 12 baby pies and takes about 40 minutes total—10 minutes to prep and 25–30 minutes to bake.

Variations

Sometimes I swap lemon juice for lime or orange for a citrusy twist. I’ve also added shredded coconut to the batter for extra texture. When I want something a little richer, I top each pie with a dollop of whipped cream or a thin lemon glaze. These also work well with a bit of crushed graham cracker sprinkled on top for a faux crust effect.

Storage/reheating

I store the baby pies in an airtight container in the fridge for up to 5 days. To serve, I like them chilled or at room temperature. If I want to warm them up slightly, I microwave for just 10–15 seconds. They also freeze well—I wrap them individually and thaw in the fridge overnight.

FAQs

Why are they called “impossible” pies?

They’re called impossible pies because the batter separates as it bakes, forming a light crust on the bottom and a custard-like filling on top—without needing to make separate layers.

Can I make these in a regular pie dish?

Yes, I bake the batter in a 9-inch pie dish and increase the bake time to around 45–50 minutes, checking for doneness with a gentle jiggle in the center.

Do I need to use fresh lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled lemon juice can work in a pinch if I’m short on time.

Can I make these dairy-free?

Yes, I use plant-based milk and vegan butter substitutes. The texture may be slightly different, but they still turn out delicious.

How do I prevent them from sticking?

I grease the muffin tin well or use silicone baking cups—they pop out much easier that way once cooled.

Conclusion

These Baby Lemon Impossible Pies are a sweet little miracle in every bite—light, zesty, and simple to make. Whether I’m hosting or just want a bright treat in the fridge, these mini pies always make the day a little sunnier. I love how easy they are and how they never fail to impress.