Description

These Baby Lemon Impossible Pies are pure magic! As they bake, the batter separates into three layers a crispy crust, a creamy custard center, and a tangy lemon topping. They’re quick, easy, and bursting with fresh citrus flavor, making them perfect for any occasion.

Ingredients

Scale

For the Pies:

1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup melted butter
2 large eggs
1 tablespoon lemon zest (freshly grated)
1/4 cup fresh lemon juice (about 1–2 lemons)
1 teaspoon vanilla extract

Optional Garnish:

Powdered sugar, for dusting
Whipped cream
Fresh berries

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Instructions

1️⃣ Preheat Your Oven

Preheat oven to 350°F (175°C).
Grease a muffin tin or line with paper liners for easy cleanup.

2️⃣ Mix the Batter

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Add milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract.
Whisk until the batter is smooth and well combined.

3️⃣ Fill the Muffin Tin

Divide the batter evenly among the prepared muffin cups.
Fill each about ⅔ full to prevent overflowing.

4️⃣ Bake the Pies

Bake for 20–25 minutes, or until golden brown around the edges and set in the center.
Let the pies cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

5️⃣ Garnish & Serve

Dust with powdered sugar for an elegant touch.
Serve plain or topped with whipped cream & fresh berries.

Notes

✔️ Layered Perfection: The batter separates while baking, creating a crispy crust, custardy center, and tangy topping.
✔️ Bright & Refreshing: The fresh lemon zest and juice bring a burst of citrus goodness.
✔️ Quick & Easy: No fancy equipment needed—just mix, pour, and bake.
✔️ Perfect Portions: Mini-sized treats make them great for brunch, snacking, or parties.

Nutrition

Serving Size: 1 mini pie
Calories: 190
Fat: 9g
Carbohydrates: 24g
Protein: 3g