Baby Lemon Impossible Pies
These baby lemon impossible pies are mini, zesty, and magically form their own crust—perfect for a quick, citrusy dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 mini pies
- Category: Dessert, Mini Treats, Spring/Summer
- Method: Baked
- Cuisine: American, Australian-Inspired
- Diet: Vegetarian
Ingredients
1/2 cup all-purpose flour
1 cup granulated sugar
4 large eggs
1/2 cup unsalted butter, melted and cooled
1 3/4 cups milk
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar, for dusting (optional)
Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Grease a mini muffin or tart pan with nonstick spray.
Mix Wet Ingredients: In a large bowl, whisk together eggs, melted butter, milk, lemon juice, zest, and vanilla extract until smooth.
Add Dry Ingredients: Add flour, sugar, and salt to the wet mixture. Whisk until fully combined (batter will be thin).
Pour and Bake: Pour batter into prepared mini pans, filling about 3/4 full. Bake for 18–22 minutes, or until centers are set and tops are lightly golden.
Cool and Serve: Let cool in pan for 10 minutes before removing. Dust with powdered sugar before serving if desired.
Notes
These pies separate into a light crust, creamy center, and golden top — no crust needed!
Can be made in regular muffin tins or mini tart pans.
Store in an airtight container in the fridge for up to 4 days.
Add blueberries or raspberries to the batter for a fruity twist.
Find it online: https://allrecipesmade.com/baby-lemon-impossible-pies/
