Thank you so much for joining me in the kitchen today! I’m absolutely thrilled to share this sunny “Baby Lemon Impossible Pies” recipe with you. These mini wonders—also known as lemon custard tarts that magically form their crust as they bake—are absolutely irresistible. If you love lemon desserts, you’re in for a treat! Don’t forget to subscribe by email for more seasonal and easy-to-follow recipes straight to your inbox.
Overview of Recipe Content
These Baby Lemon Impossible Pies are the perfect little something for brunch, a light dessert, or anytime you’re craving a citrusy treat. They delight with a creamy lemon custard filling atop a delicate self-forming crust. Tangy, sweet, and refreshingly bright, they taste like sunshine wrapped in powdered sugar. Plus, they’re surprisingly simple to whip up!
Why you’ll love it:
- No fuss with rolling dough—crust forms while baking!
- Portable mini size—ideal for parties or lunchboxes.
- Classic lemon flavor with a gentle sweetness and creamy texture.
Ingredients:
- Wet Ingredients
- 2 large eggs 🥚
- 1 cup whole milk 🥛
- ¼ cup freshly squeezed lemon juice 🍋
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted & slightly cooled
- Dry Ingredients
- ½ cup all-purpose flour
- 1 cup granulated sugar
- Pinch of salt
Tools needed:
- 6–8 mini pie tins or a muffin pan
- Mixing bowls
- Whisk
- Zester
- Measuring cups & spoons
Substitutions & additions:
- Use half-and-half or 2% instead of whole milk for a lighter version.
- Swap unsalted butter for coconut oil for a dairy-free twist.
- Add ¼ tsp poppy seeds or ¼ tsp finely grated ginger for flavor variations.
How to Make Baby Lemon Impossible Pies
- Preheat & Prep
Preheat oven to 350 °F (175 °C). Grease your mini pie tins or muffin pan well. - Combine Wet Ingredients
In a bowl, whisk the eggs until lightly beaten. Add milk, lemon juice, zest, vanilla, and melted butter—whisk until smooth and lemon-scented. - Add Dry Ingredients
Next, stir in the flour, sugar, and salt. You’ll see the mixture separate briefly, but that’s okay—it’ll blend beautifully in the oven. - Fill the Tins
Evenly divide the batter into your greased tins, filling each about ¾ full. - Bake the Magic
Bake for about 18–22 minutes. The tops should be lightly golden at the edges and just set in the center. You’ll notice a thin crust forming beneath the custard. - Cool & Dust
Allow to cool 10 minutes in the pan, then transfer to a wire rack. Once cooled, dust with powdered sugar and, if you like, a lemon twist garnish. - Serve & Enjoy
Serve these warm or chilled. They melt on your tongue with that creamy custard and bright lemon flavor!
What to Serve with Baby Lemon Impossible Pies
- Fresh Berries: Raspberries or blueberries add a lovely fruity contrast.
- Herbal Tea or Iced Green Tea: Complements the citrus without overpowering.
- Sparkling Wine: For an elegant brunch or celebration.
- Mint Leaves: A sprig of mint adds a fresh, pretty touch.
Tips for Making It Perfect
- Room‑Temperature Ingredients: Helps everything meld smoothly.
- Don’t Overbake: Centers should jiggle slightly—that’s your cue!
- Even Zest: Use a fine zester to avoid bitter white pith.
- Mini vs. Standard: Standard 9″ pan works too—just bake 30–35 min.
Storage Instructions
- Room Temp: Covered for up to 2 days.
- Refrigerate: In an airtight container for up to 4 days.
- Reheat: Warm gently in a 300 °F oven for 5 minutes or until comfy warm.
General Information
These pies are a twist on the classic “impossible pie” technique—where a simple batter separates during baking to form a custard with a sweet crust underneath. The lemon version is airy but rich and often celebrated in Southern American kitchens for its sunny flavor. Perfect for spring and summer gatherings!
Frequently Asked Questions
Q: Can I make these gluten‑free?
A: Yes! Substitute a 1:1 gluten‑free flour blend. The texture may be slightly denser.
Q: Can I use bottled lemon juice?
A: Fresh is best—but in a pinch, use bottled. I’d add a little extra zest to boost flavor.
Q: Can I double the recipe for a larger pan?
A: Definitely. Bake in a greased 9″ pie plate for 30–35 minutes, checking doneness with a slight jiggle.
Q: Are these freezer‑friendly?
A: After cooling, freeze in a sealed container with parchment between layers. Thaw overnight in the fridge.
Q: Do I have to dust with powdered sugar?
A: Not at all! You can glaze with lemon icing (powdered sugar + lemon juice) or skip it.
Conclusion
These Baby Lemon Impossible Pies are pure sunshine in your mouth—a dreamy marriage of tangy lemon custard and buttery crust. If you adore these, you might also love my Lemon Blueberry Coffee Cake and Mini Key Lime Tartlets—perfect follow-ups!
Thanks for baking along with me today—your kitchen is brighter already! Please leave a review, share a photo on Pinterest with #poulefrecipe, or tag me on social media. I love seeing your creations!
Interactive Elements
Love this? Drop a ⭐ rating or comment below!
Share your photos: Post on Pinterest and tag @poulefrecipe or use #poulefrecipe—I can’t wait to see your pie magic!
Nutritional Information (per mini pie, makes 8)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Sugar | 12 g |
| Protein | 3 g |
| Sodium | 60 mg |
| Fiber | 0.3 g |
Utterly Delightful Baby Lemon Impossible Pies 🧁
- Total Time: 30 mins
- Yield: 8 mini pies 1x
Description
Tiny, tangy, and utterly magical mini lemon pies that form their own crust during baking—a creamy custard delight perfect for any occasion!
Ingredients
2 large eggs
1 cup whole milk
¼ cup freshly squeezed lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
½ cup unsalted butter, melted
½ cup all-purpose flour
1 cup granulated sugar
Pinch of salt
Instructions
1. Preheat oven to 350°F and grease mini tins.
2. Whisk eggs, milk, lemon juice, zest, vanilla, and melted butter.
3. Stir in flour, sugar, and salt until just combined.
4. Fill tins ¾ full and bake for 18–22 minutes until lightly golden and custard-set.
5. Cool 10 minutes, dust with powdered sugar, and serve warm or chilled.
Notes
Room-temperature ingredients help with texture.
Don’t overbake—centers should jiggle slightly.
Substitute milk or flour as needed for dietary preferences.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 65 mg
