🍋 Baby Lemon Impossible Pies
Bright, tangy, and magically self-layering — these mini lemon pies are a sweet bite of sunshine!
If you love lemon desserts that strike the perfect balance of tart and sweet, you’re going to fall for these Baby Lemon Impossible Pies. What makes them “impossible”? During baking, they separate into layers — a soft, custardy filling and a light crust — all from one easy batter. No need to fuss with dough or complicated steps!
They’re adorable as individual servings, freezer-friendly, and perfect for brunch, showers, or a light dessert after dinner.
🍋 Ingredients:
½ cup unsalted butter, melted
1 cup granulated sugar
½ cup all-purpose flour
4 large eggs
2 cups whole milk
Zest of 1 lemon
1/3 cup fresh lemon juice (about 2 lemons)
1 tsp vanilla extract
Pinch of salt
Optional for serving:
Powdered sugar, for dusting
Whipped cream or berries
👨🍳 Instructions:
1. Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone baking cups.
2. Mix Wet Ingredients
In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, lemon zest, lemon juice, and vanilla until smooth.
3. Add Dry Ingredients
Whisk in the flour and a pinch of salt until the batter is fully combined. It will be thin — that’s normal!
4. Fill & Bake
Pour the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake for 28–32 minutes, or until the tops are lightly golden and the centers are set (a slight jiggle is okay).
5. Cool & Serve
Let cool in the pan for 10 minutes, then carefully remove and cool completely on a wire rack. Dust with powdered sugar before serving, if desired.
💡 Tips & Variations:
Make it coconutty: Add ½ cup shredded sweetened coconut to the batter.
Try other citrus: Swap lemon for lime, orange, or even Meyer lemon.
Mini tart pans or ramekins also work if you want a more elegant presentation.
Storage: Keep refrigerated in an airtight container for up to 4 days.
🍽 Perfect For:
Afternoon tea
Easter brunch
Baby showers or garden parties
A light dessert with coffee or herbal tea
✨ Final Thoughts:
These Baby Lemon Impossible Pies are magic in every bite — tangy, creamy, and so easy to make. With their self-forming crust and no-fail prep, they’ll quickly become a go-to favorite whenever you want a bright, refreshing dessert.