These individual lemon desserts create their own crust while baking, making them seem “impossible”! They feature a bright, zesty lemon flavor with a custard-like texture and a thin, golden crust.
Ingredients
For the Pies:
- 2 cups milk
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted and slightly cooled
- 2-3 tablespoons fresh lemon zest (from about 2-3 lemons)
- 1/3 cup fresh lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For Serving (Optional):
- Powdered sugar for dusting
- Fresh berries
- Whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin very well.
- In a blender, combine all the pie ingredients: milk, eggs, sugar, flour, melted butter, lemon zest, lemon juice, salt, and vanilla extract.
- Blend on medium speed for about 30 seconds until completely smooth and well combined. The mixture will be very liquid.
- Pour the mixture evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake for 25-30 minutes until the tops are golden brown and the centers are just set. The pies will puff up while baking and then settle as they cool.
- Allow the pies to cool in the pan for at least 15 minutes. They will naturally form three distinct layers as they bake: a bottom crust, a custard middle, and a slightly cakey top.
- Carefully run a knife around the edges of each pie and gently remove from the muffin tin.
- Serve warm or chilled, dusted with powdered sugar and topped with berries or whipped cream if desired.
Notes
- These pies will naturally deflate slightly as they cool – this is normal!
- For best results, refrigerate for at least 2 hours before serving for the flavors to fully develop.
- Store leftovers covered in the refrigerator for up to 3 days.
- For an extra lemony flavor, add 1/4 teaspoon of lemon extract.
Yields: 12 baby lemon impossible pies Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes (plus cooling)