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A small, bright yellow lemon-shaped dessert with a glossy finish, styled to look like a realistic lemon, placed on a clean plate.

Baby Lemon Impossible Pies

These delightful baby lemon impossible pies form their own crust while baking, creating a soft, tangy, and custard-like dessert that’s quick and easy to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 180 kcal

Equipment

  • Muffin Tin
  • Mixing Bowl

Ingredients
  

Batter

  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter melted
  • 2 eggs
  • 1 cup milk
  • 1/4 cup lemon juice fresh
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 180°C (350°F) and grease a muffin tin.
  • In a mixing bowl, whisk together the flour and sugar.
  • Add melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
  • Pour the batter evenly into the muffin tin cups.
  • Bake for 20–25 minutes or until the tops are lightly golden and set.
  • Allow to cool before removing from the tin. Serve and enjoy.

Notes

These pies naturally form a light crust at the bottom while baking. For extra flavor, dust with powdered sugar before serving.
Keyword Easy baking, Lemon, Mini pies