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.
Baby Lemon Impossible Pies are tiny, tangy treasures that practically make themselves in the oven! These mini pies get their name from the “impossible” transformation that occurs during baking — you mix everything in one bowl, pour it into muffin tins, and the magic happens as it bakes: the flour settles into a light crust, the center becomes a custard-like lemon filling, and the top turns golden and slightly crisp. No separate crusts, no rolling pins, no fuss — just pure lemony bliss in a bite-sized treat.
So, why should you make this recipe? First of all, they’re incredibly easy. With just a handful of pantry staples and fresh lemon juice, you can whip up a batch in under 10 minutes. These little pies are perfect for spring and summer gatherings, baby showers, brunches, or even just a light and refreshing dessert after dinner. Their cute, individual portions make them ideal for serving a crowd — no slicing or plating needed!
The texture is creamy yet firm, similar to a lemon custard or tart, and the flavor is bright, zesty, and just sweet enough to keep you coming back for more. Whether you’re a lemon dessert lover or just want something quick and impressive, Baby Lemon Impossible Pies are the answer. They freeze well, travel easily, and look beautiful dusted with a bit of powdered sugar or topped with a dollop of whipped cream.
Once you try them, you’ll be hooked — and everyone will be asking for the recipe. Guaranteed! 🍋💛
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)