Print

Baby Lemon Impossible Pies

Close-up of a golden-brown baby lemon impossible pie topped with bright yellow lemon filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These individual lemon pies create their own crust as they bake, offering a golden top and creamy lemon layer for an impressive yet easy dessert.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs
  • 2 cups milk
  • 1/2 cup lemon juice (from about 2–3 lemons)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour 12 standard muffin cups or use silicone muffin liners.
  2. In a medium bowl, whisk together the granulated sugar, flour, and salt.
  3. Pour in the melted butter and mix until combined.
  4. In a separate bowl, whisk the eggs, then whisk in the milk, lemon juice, lemon zest, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter will be thin.
  6. Carefully pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 30-35 minutes, or until the edges are set and the tops are golden brown. The centers may still be slightly jiggly.
  8. Let the pies cool in the muffin tin for about 10 minutes before carefully removing them to a wire rack to cool completely.
  9. Chill the pies in the refrigerator for at least 2 hours before serving.

Notes

  • Serve chilled, optionally with a dusting of powdered sugar or a dollop of whipped cream.
  • For a stronger lemon flavor, you can add an additional teaspoon of lemon zest.
  • These pies are best enjoyed within 2-3 days.

Nutrition

Find it online: https://fooddexterity.com/baby-lemon-impossible-pies/