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Baby Lemon Impossible Pies Recipe

Baby Lemon Impossible Pies Recipe

These mini lemon pies are light, zesty, and impossibly easy no crust required! With just a quick blend and bake, you’ll have adorable individual pies that magically form a custardy base and a golden top.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 45 minutes
Servings: 4
Course: Dessert, Snacks
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup unsalted butter melted and cooled
  • ½ cup all-purpose flour
  • 1 cup milk whole or almond
  • ¼ cup fresh lemon juice about 2 lemons
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar for garnish

Equipment

  • 1 Mixing bowl
  • 1 Hand whisk or electric mixer
  • 1 Muffin tin (12-cup)
  • 1 Citrus zester
  • 1 Measuring Cups & Spoons
  • 1 Blender (optional, for extra smoothness)

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease or spray your muffin tin.
  2. Mix wet ingredients: In a bowl, whisk together eggs, sugar, melted butter, milk, lemon juice, zest, and vanilla extract.
  3. Add flour and salt: Slowly add in flour and pinch of salt. Whisk until smooth and combined. (Or use a blender for an ultra-smooth batter.)
  4. Pour & bake: Divide batter evenly among muffin cups (fill each about ¾ full).
  5. Bake for 25–28 minutes or until centers are set and tops are golden.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack.
  7. Serve with a dusting of powdered sugar or a dollop of whipped cream.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • These pies taste even better chilled or at room temp the next day!
baby lemon impossible pies recipe with condensed milk
baby lemon impossible pies recipe with condensed milk