Baby Lemon Impossible Pies are delightful mini desserts that magically form their own crust while baking, creating a luscious custard-like filling with a bright lemon flavor. These bite-sized treats are perfect for tea parties, brunches, or simply indulging in a refreshing citrus dessert. The name “Impossible Pie” comes from the way the batter separates during baking, forming distinct layers without needing a traditional crust. With simple ingredients and minimal effort, these pies are a foolproof way to impress guests or satisfy a sweet craving.
Ingredients:
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- 2 large eggs
- 1 ¼ cups whole milk
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar, for dusting
Optional Variations:
- Substitute all-purpose flour with a gluten-free baking mix for a gluten-free version.
- Use almond or coconut milk for a dairy-free alternative.
- Add poppy seeds or fresh berries for extra texture and flavor.
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with cupcake liners to prevent sticking.
Step 2: Prepare the Batter
- In a large mixing bowl, whisk together the melted butter, sugar, and flour until smooth.
- Add the eggs one at a time, whisking well after each addition to ensure a smooth consistency.
- Gradually pour in the milk, whisking continuously to incorporate.
- Stir in the lemon juice, lemon zest, vanilla extract, and salt, mixing until fully combined. The batter will be thin, but don’t worry—that’s exactly how it should be!
Step 3: Fill the Muffin Tin
Carefully pour the batter into the prepared muffin tin, filling each cup about ¾ of the way full. These pies will rise slightly as they bake, so leave a little space at the top.
Step 4: Bake the Pies
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the pies are lightly golden on top and set in the center. You can test for doneness by inserting a toothpick into the middle—if it comes out clean, they’re ready!
Step 5: Cool and Chill
Remove the pies from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. For the best texture and flavor, refrigerate them for at least 30 minutes before serving.
Step 6: Serve & Enjoy!
Once chilled, these Baby Lemon Impossible Pies are ready to enjoy! Serve them plain or dusted with powdered sugar, topped with whipped cream, or with a slice of fresh lemon for an extra burst of citrusy goodness.
Why You’ll Love These Pies
- Effortless Baking: No need for a separate crust—these pies form their own layers while baking.
- Bright & Refreshing: The tangy lemon flavor pairs beautifully with the creamy custard texture.
- Perfect for Any Occasion: Whether it’s a casual snack or a fancy dessert, these pies fit the bill.
- Customizable: Experiment with different citrus flavors, add berries, or adjust sweetness to your preference.
Enjoy baking these delightful treats, and let me know if you’d like more variations or presentation ideas! 🍋✨