Baby Lemon Impossible Pies

Baby Lemon Impossible Pies are mini, self-forming custard pies with a sweet lemony flavor and light, creamy texture. These little gems form their own crust as they bake, making them incredibly easy to whip up—no pie crust, rolling, or fussing required. I love serving them as a bite-sized dessert that’s tangy, smooth, and just the right amount of sweet.

Why You’ll Love This Recipe

I love this recipe because it feels like dessert magic. Everything goes into one bowl, gets mixed, poured into muffin tins, and out comes adorable little pies with a custardy center and a delicate golden edge. The bright lemon flavor makes them taste fresh and summery, and since they’re portioned individually, they’re perfect for entertaining, gifting, or popping into lunchboxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Granulated sugar

• All-purpose flour

• Butter, melted

• Lemon juice (freshly squeezed for best flavor)

• Lemon zest

• Milk (whole or 2%)

• Vanilla extract

• Salt

• Powdered sugar (optional, for dusting)

Directions

1. I preheat the oven to 350°F and grease a muffin tin or line it with paper liners.

2. In a mixing bowl, I whisk together the eggs, sugar, and melted butter until smooth.

3. I add lemon juice, lemon zest, vanilla, milk, and a pinch of salt, mixing to combine.

4. I gradually whisk in the flour until the batter is smooth and thin (more like a pancake batter than typical pie filling).

5. I pour the batter into the prepared muffin cups, filling each about ¾ full.

6. I bake for 22–25 minutes, or until the tops are golden and the centers are set.

7. After letting them cool in the pan for 10 minutes, I transfer them to a wire rack to cool completely.

8. Once cooled, I dust them with powdered sugar before serving.

Servings and timing

This recipe makes about 12 mini pies. It takes around 10 minutes to prep and 25 minutes to bake, so I can have them ready in about 35 minutes total.

Variations

Sometimes I add a touch of coconut or almond extract for a twist on the flavor. I’ve also topped them with fresh berries or a dollop of whipped cream for extra flair. For a slightly richer texture, I swap out part of the milk for half-and-half.

storage/reheating

I store these in an airtight container in the fridge for up to 4 days. They’re delicious cold or at room temperature. If I want them warm, I pop them in the microwave for 10–15 seconds. They also freeze well—once cooled, I wrap them individually and freeze for up to 2 months.

FAQs

Why are they called “impossible” pies?

Because they magically form layers as they bake—almost like they made their own crust—without needing to fuss with pastry or extra steps.

Can I make these in a regular pie dish?

Yes. I pour the batter into a greased 9-inch pie dish and bake for 35–40 minutes, or until set and lightly golden.

Can I use bottled lemon juice?

I can, but I highly recommend fresh lemon juice and zest for the best flavor.

Can I make these dairy-free?

Yes. I use plant-based milk and vegan butter alternatives. The texture is slightly different, but still smooth and tasty.

Do I need to use muffin liners?

No, but I grease the muffin tin well if I skip the liners. The pies pop out easily once cooled.

Conclusion

Baby Lemon Impossible Pies are a little slice of sunshine in mini form. With their creamy texture, bright lemon flavor, and fuss-free preparation, they’re one of my favorite make-ahead desserts. Whether I’m baking them for a party or just treating myself, they’re always a hit—and I never get tired of how easy they are to make.