Introduction

These Baby Lemon Impossible Pies are delightfully tangy and sweet, delivering a magical burst of fresh lemon flavor in every bite. Perfectly portioned as mini pies, they offer a light, custardy texture with a naturally formed crust that will impress your guests and satisfy your sweet tooth.

The image shows a white plate with five small tarts arranged with one tart in the front and center, which has a bite taken out of it, revealing a thick, smooth yellow custard filling inside a light brown crust. The tarts have a golden-brown top dusted with white powdered sugar. In the background, there are two blurred yellow lemons placed on a wooden surface. The whole scene sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 cup sugar
¼ cup all-purpose flour
1 teaspoon baking powder
1 cup milk (whole or any milk of your choice)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar (for dusting)
Fresh berries (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prepare for baking.
Step 2: In a large mixing bowl, whisk together eggs, sugar, flour, and baking powder until the mixture is smooth.
Step 3: Add milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to the bowl. Whisk again until all ingredients are well combined.
Step 4: Pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Step 5: Bake in the preheated oven for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 6: Allow the pies to cool in the tin for a few minutes before carefully removing them. Dust with powdered sugar and garnish with fresh berries if desired.

Tips & Variations

For a more intense lemon flavor, increase the lemon zest to 1½ teaspoons or add a little lemon extract.
Try using buttermilk instead of regular milk for a tangier taste and extra tenderness.
Swap fresh berries for a dollop of whipped cream for a creamy finish.
Make sure not to overfill the muffin cups to prevent spilling during baking.

Storage

Store these mini pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave for about 15 seconds if desired, though they are delicious served cold as well.

How to Serve

Two small lemon tarts are stacked on a white plate placed on a white marbled surface. Each tart has three visible layers: a golden brown crust at the bottom, a smooth, thick pale yellow lemon filling in the middle, and a light golden top dusted with white powdered sugar. In the background, blurred, are whole yellow lemons. The overall look is fresh and inviting, with soft natural light enhancing the glossy texture of the lemon filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend of your choice, ensuring it has a similar consistency for best results.

Can these pies be frozen?

You can freeze the cooled pies in a sealed container for up to 1 month. Thaw overnight in the refrigerator before serving.

Baby Lemon Impossible Pies That Taste Like Magic Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

These delightful Baby Lemon Impossible Pies are small, individual-sized treats bursting with zesty lemon flavor and a perfectly tender, golden crust. Easy to make with simple pantry ingredients, they bake up like magic into a custardy, slightly tangy dessert that’s dusted with powdered sugar and optionally garnished with fresh berries. Perfectly portioned for sharing, these pies make a refreshing finish to any meal or a charming afternoon snack.

Author: Maya
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 12 mini pies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

2 large eggs
1 cup sugar
¼ cup all-purpose flour
1 teaspoon baking powder
1 cup milk (whole or any milk of your choice)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt

For Serving

Powdered sugar (for dusting)
Fresh berries (optional, for garnish)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prepare for baking.
Mix the Ingredients: In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until the mixture is smooth and well combined. Then add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk thoroughly until all ingredients are evenly incorporated.
Pour into Muffin Tin: Carefully pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for baking and rising.
Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. Bake until the pies are golden on top and a toothpick inserted in the center comes out clean. A natural crust will form around the edges during baking.
Cool and Serve: Remove the pies from the oven and allow them to cool in the tin for a few minutes. Then carefully remove from the muffin tin, dust the tops with powdered sugar, and optionally garnish with fresh berries before serving.

Notes

Use fresh lemon juice and zest for the best flavor impact in the pies.
Ensure your muffin tin is well-greased or lined to avoid sticking.
These pies are best enjoyed the same day but can be stored covered in the refrigerator for up to 2 days.
Whole milk is preferred for a richer texture, but any milk can be used.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Keywords: lemon pie, mini pies, individual desserts, easy lemon dessert, lemon impossible pies, custard pies, lemon treat, baked lemon dessert