Baby Lemon Impossible Pies are delightful mini desserts that live up to their name: they magically form a tender crust while baking, without any pastry work involved. These bite-sized lemon treats are light, tangy, and gently sweet — making them the perfect choice for tea parties, baby showers, brunch tables, or whenever you’re craving something citrusy and cheerful.
Their impossibly smooth filling is baked directly with flour, sugar, eggs, and lemon juice, which separates during baking to form a creamy lemon layer on top and a soft crust on the bottom. Best of all, they’re easy to prepare and require no rolling or layering, making them ideal for beginners and busy bakers alike. Serve these chilled or at room temperature, dusted with powdered sugar or topped with a dollop of whipped cream for a classic finish.
Ingredients:
- ½ cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 lemon)
- ⅓ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ¼ teaspoon salt
- Powdered sugar for dusting (optional)
- Cooking spray or melted butter (for greasing muffin tin)
Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with cooking spray or melted butter to ensure easy release after baking.
- In a large mixing bowl, whisk together the granulated sugar, melted butter, and eggs until the mixture is light and smooth. Make sure the butter is not too hot or it may scramble the eggs.
- Add in the lemon zest, fresh lemon juice, and vanilla extract. Stir gently until well combined. The lemon zest adds aromatic brightness, while the juice brings the signature tartness of the pie.
- Gradually sift in the flour and salt, mixing until the batter is smooth and free of lumps. You don’t want to over-mix — just enough to incorporate the dry ingredients evenly.
- Slowly pour in the milk and whisk until the batter becomes thin and silky. The consistency will resemble pancake batter — thin, but well blended.
- Using a measuring cup or ladle, evenly distribute the batter into each of the muffin cups. Fill each about three-quarters full, leaving some space for them to rise gently.
- Place the muffin tin in the center of the preheated oven and bake for about 25–30 minutes. The tops should be slightly golden, and the centers should be just set with a slight jiggle when gently shaken.
- Remove from the oven and allow the pies to cool in the pan for about 10–15 minutes. As they cool, they will firm up and be easier to handle.
- Carefully run a knife or offset spatula around each pie to loosen them from the tin. Transfer the baby pies to a wire rack to cool completely.
- Once fully cooled, dust the tops with powdered sugar if desired, or garnish with a small spoonful of whipped cream or a thin lemon slice for a decorative finish.
- Serve and enjoy! These pies taste best at room temperature or slightly chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.