Baby Lemon Impossible Pies

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Baby Lemon Impossible Pies

Description

Baby Lemon Impossible Pies are delightful mini desserts that magically form their own layers while baking — a soft custard base, a lightly creamy center, and a delicate golden top. Bright with fresh lemon flavor and perfectly portioned, these bite-sized pies are ideal for brunches, tea parties, baby showers, or when you want a light dessert that feels special without being heavy.

Ingredients

  • ½ cup granulated sugar

  • ¼ cup all-purpose flour

  • ¼ teaspoon salt

  • 2 large eggs, room temperature

  • 1 cup milk (whole or 2%)

  • 2 tablespoons unsalted butter, melted and slightly cooled

  • ¼ cup fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a muffin tin or mini tart pan.

  2. In a bowl, whisk together sugar, flour, and salt.

  3. Add eggs and whisk until smooth.

  4. Gradually whisk in milk and melted butter.

  5. Stir in lemon juice, lemon zest, and vanilla until fully combined. Batter will be thin — this is normal.

  6. Pour batter evenly into prepared cups, filling about ¾ full.

  7. Bake for 25–30 minutes, or until set and lightly golden on top.

  8. Cool in the pan for 10 minutes, then remove and cool completely.

  9. Dust with powdered sugar before serving if desired.

Servings

  • Makes 10–12 baby pies

Notes

  • These pies will sink slightly as they cool, creating the signature custard texture.

  • Flavor improves after chilling — they’re wonderful served cold.

  • Batter separation during baking is what creates the “impossible” layered effect.

Tips for Success

  • Use fresh lemon juice, not bottled, for best flavor.

  • Do not overbake — centers should be just set, not dry.

  • For easy removal, use silicone muffin liners or a well-greased pan.

  • Chill for at least 1 hour if you want clean edges and firmer texture.

Nutritional Information (per pie, approximate)

  • Calories: 130

  • Carbohydrates: 18g

  • Protein: 3g

  • Fat: 5g

  • Saturated Fat: 3g

  • Sugar: 12g

  • Sodium: 95mg

Benefits

  • Portion-controlled dessert — great for mindful indulgence

  • Light and refreshing compared to heavy cakes

  • Contains eggs and milk for protein and calcium

  • Lemon provides vitamin C and digestive benefits

Q & A

Q: Why are they called “Impossible” pies?
A: Because the batter magically separates during baking into layers without any special steps.

Q: Can I make these ahead of time?
A: Yes! Store in the refrigerator for up to 3 days.

Q: Can I freeze them?
A: Freezing is not recommended — custard texture may become watery when thawed.

Q: Can I make them gluten-free?
A: Yes. Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Q: Can I use limes or oranges instead?
A: Absolutely! Lime gives a sharper tang; orange creates a sweeter, milder version.

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