Description
These Mini Baby Lemon Impossible Pies are a magical, one-bowl dessert that forms their own crust as they bake. Each bite is filled with zesty lemon flavor, a soft custard-like center, and golden edges that give the illusion of a delicate crust. Ideal for brunches, picnics, or afternoon tea, these cheerful little pies are as easy to make as they are delightful to eat.
Ingredients
1 cup granulated sugar
0.5 cup all-purpose flour
0.25 teaspoon salt
4 large eggs
0.5 cup unsalted butter, melted
2 cups milk
0.25 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin well.
2. In a large mixing bowl, whisk together granulated sugar, all-purpose flour, and salt.
3. Add eggs and whisk until fully incorporated.
4. Stir in the melted butter, followed by milk, lemon juice, lemon zest, and vanilla extract. The batter will be thin.
5. Pour the batter into each mini muffin cavity, nearly to the top.
6. Bake for 20 to 25 minutes, until the tops are golden and centers are set.
7. Let cool in the tin for 10 minutes, then transfer to a wire rack.
8. Dust with powdered sugar and garnish with extra lemon zest before serving.
Notes
Don’t skip the zest—it amplifies the lemon flavor more than juice alone.
Make sure to grease your mini muffin tin well to avoid sticking.
These pies are delicate—let them cool before removing from the pan for best shape.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini pies
- Calories: 180
- Sugar: 17g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 60mg