Baby Lemon Impossible Pies

2 1 minute read

If you are a fan of tangy, sweet, and creamy desserts, you will absolutely love Baby Lemon Impossible Pies. These miniature custard-like pies magically separate into layers while baking, creating a beautifully soft texture with a rich lemon flavor. Whether you are serving them at a gathering or indulging in a personal treat, these pies are bound to impress.

Ingredients for Baby Lemon Impossible Pies

To make these irresistible lemon-infused treats, you need simple pantry staples:

Ingredient	Measurement
All-purpose flour	1 cup
Granulated sugar	1 cup
Baking powder	1/2 teaspoon
Salt	1/4 teaspoon
Milk	1 cup
Melted butter	1/2 cup
Large eggs	2
Lemon zest (fresh)	1 tablespoon
Fresh lemon juice	1/4 cup (about 1-2 lemons)
Vanilla extract	1 teaspoon
Powdered sugar (optional)	For dusting
Whipped cream (optional)	For topping
Fresh berries (optional)	For garnish

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a muffin tin or use paper liners to prevent sticking and make cleanup easier.

Step 2: Prepare the Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Add in the milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract. Whisk vigorously until the batter is smooth and fully blended. The mixture will be relatively thin—this is normal for impossible pies.

Step 3: Fill the Muffin Tin

Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the pies to rise slightly while baking.

Step 4: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 20-25 minutes. The pies should turn golden brown around the edges and have a slightly firm center. To check for doneness, insert a toothpick into the center of a pie; if it comes out clean, they are ready.