Baby Lemon Impossible Pies Recipe
Introduction
Baby Lemon Impossible Pies are delightful, tangy treats with a tender, custard-like center and a slightly crisp top. These individual pies combine fresh lemon flavor with a simple batter that magically separates during baking, creating a delicious contrast in texture.
Ingredients
- 4 tbsp butter (melted)
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup fresh lemon juice (not bottled)
- 1 tbsp lemon zest (from fresh lemons)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Step 2: In a blender or bowl, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
- Step 3: Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
- Step 4: Bake for 28–32 minutes until the tops are lightly golden and centers are just set.
- Step 5: Cool in the tin for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.
Tips & Variations
- Use freshly squeezed lemon juice and zest for the brightest lemon flavor.
- For a sweeter pie, sprinkle a little powdered sugar on top before serving.
- Try adding a teaspoon of poppy seeds into the batter for a subtle crunch.
- Make mini versions using a mini muffin tin for perfect bite-sized treats.
Storage
Store the pies covered in the refrigerator for up to 3 days. They taste best chilled and can be reheated briefly in the microwave if you prefer them warm. Avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What makes it called an “Impossible Pie”?
The mixture separates during baking into distinct layers: a crisp top crust, a soft custard-like filling, and a denser bottom, which seems impossible for one batter to create. This natural layering is why it’s called an “Impossible Pie.”
Can I make this recipe dairy-free?
Yes, you can substitute the whole milk with a plant-based milk like almond or oat milk, but keep the butter as is or replace it with a vegan butter alternative to maintain richness.
PrintBaby Lemon Impossible Pies Recipe
These Baby Lemon Impossible Pies are delightful mini treats with a luscious lemon custard filling and a tender cake-like crust. Baked in muffin tins, they offer the perfect balance of tartness and sweetness, making them an irresistible dessert for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Ingredients
- 4 tbsp butter (melted)
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup fresh lemon juice (not bottled)
- 1 tbsp lemon zest (from fresh lemons)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prepare it for baking the pies.
- Mix Ingredients: In a blender or a mixing bowl, combine the melted butter, granulated sugar, eggs, whole milk, all-purpose flour, fresh lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until the mixture is completely smooth and homogeneous.
- Fill Muffin Tin: Pour the blended mixture evenly into the prepared muffin cups, filling each cup about two-thirds full to allow space for rising during baking.
- Bake Pies: Place the muffin tin in the preheated oven and bake for 28 to 32 minutes. The tops should turn lightly golden, and the centers should be just set, indicating they are fully baked.
- Cool and Chill: Once baked, let the pies cool in the muffin tin for 10 minutes to set. Then transfer them to a wire rack to cool completely. For best flavor and texture, chill the pies for at least 1 hour before serving.
Notes
- Use fresh lemon juice and zest for the best flavor impact.
- Ensure eggs and milk are at room temperature to help the mixture blend smoothly.
- Do not overfill the muffin cups to prevent spills while baking.
- Chilling the pies enhances the custard texture and lemon flavor.
- These mini pies can be stored in the refrigerator for up to 3 days.
Keywords: lemon impossible pies, mini lemon pies, lemon custard pies, easy lemon dessert, baked lemon pies, muffin tin pies
