Go Back
Lemon Impossible Pies Easy Dessert Recipe

Baby Lemon Impossible Pies

These Baby Lemon Impossible Pies are mini custard-style treats bursting with fresh lemon flavor. They form their own light crust as they bake, making them the perfect easy citrus dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs
  • 1 cup sugar
  • 0.25 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup milk (whole or any milk)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For Serving
  • powdered sugar for dusting
  • fresh berries optional, for garnish

Method
 

  1. Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until smooth. Add the milk, lemon juice, lemon zest, vanilla extract, and salt. Whisk until fully combined.
  3. Pour the batter into the muffin cups, filling each about 3/4 full.
  4. Bake for 25–30 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
  5. Allow the pies to cool slightly before removing them from the tin. Dust with powdered sugar and garnish with fresh berries if desired.

Notes

These pies naturally form a light custard center and a delicate crust. For extra lemon flavor, add up to 1 tablespoon additional zest. Store leftovers in the refrigerator.