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Delicious Easy Baby Lemon Impossible Pies ready to serve as a flavorful dessert

Baby Lemon Impossible Pies

These Baby Lemon Impossible Pies magically create their own crust while baking, resulting in bright, tangy-sweet custard bites that are incredibly easy to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Custard Mixture
  • 1 cup milk Whole milk recommended for richness
  • 1 cup sugar
  • 1/2 cup all-purpose flour Can be substituted with gluten-free flour
  • 1/2 cup butter, melted Use real butter for best results
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice Fresh lemon juice preferred
  • 1 whole lemon zest Zest of one lemon
  • to taste powdered sugar for dusting Optional, but enhances presentation

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the milk, sugar, and flour. Then add the melted butter, eggs, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
  3. Generously grease a mini muffin tin or mini pie tin.
  4. Pour the mixture into the wells, filling them about 3/4 of the way.
Baking
  1. Bake for about 25–30 minutes, until the edges are lightly golden and the centers are slightly jiggly.
  2. Let them cool in the tin for at least 10–15 minutes before removing.
Serving
  1. Dust with powdered sugar before serving, if desired.

Notes

These pies can be served warm, at room temperature, or chilled from the fridge. They are perfect for potlucks and travel well.