Here’s a delightful and easy Baby Lemon Impossible Pies recipe—a mini twist on the classic “impossible pie” that creates its own crust while baking. These lemony treats are perfect for spring and summer gatherings!
🍋 Baby Lemon Impossible Pies Recipe
🧁 Yields: 12 mini pies | ⏱️ Total Time: 35 minutes
Ingredients:
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1/2 cup all-purpose flour
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1 cup granulated sugar
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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4 tablespoons unsalted butter, melted
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2 large eggs
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1 1/4 cups whole milk
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1/4 cup fresh lemon juice (about 2 lemons)
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1 tablespoon lemon zest
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1 teaspoon vanilla extract
Optional Garnishes:
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Powdered sugar (for dusting)
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Whipped cream
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Fresh berries
Instructions:
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Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or butter. -
Mix Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking powder, and salt. -
Combine Wet Ingredients
In another bowl, beat the eggs. Add melted butter, milk, lemon juice, lemon zest, and vanilla. Whisk until smooth. -
Make the Batter
Gradually whisk the dry ingredients into the wet mixture until fully combined. The batter will be thin—this is expected! -
Fill Muffin Tin
Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. -
Bake
Bake for 25–30 minutes, or until the tops are lightly golden and a toothpick comes out clean. -
Cool and Serve
Let cool in the tin for 10 minutes, then carefully remove and cool completely on a wire rack. Dust with powdered sugar or top with whipped cream if desired.
👩🍳 Tips:
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These pies form a soft custard center with a slightly firm edge—no need for a crust!
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For a tangier flavor, add a bit more zest or a dash of lemon extract.
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Store leftovers in the fridge for up to 3 days. Best served chilled or at room temperature.