Baby Lemon Impossible Pies

If you’re looking for a dessert that’s easy, refreshing, and absolutely magical, these Baby Lemon Impossible Pies are just the thing! With a silky smooth custard texture, a hint of bright lemon, and a dusting of powdered sugar, these little pies are a delightful treat that melts in your mouth.

What makes these pies “impossible”? They form their own crust while baking! That means you get a light, creamy filling with a delicate golden base—all without rolling out dough. Whether you serve them as an elegant after-dinner dessert or a sweet afternoon snack, these mini lemon pies are sure to impress!

Why You’ll Love This Recipe

• One-bowl wonder – Everything blends together quickly for minimal cleanup.
• Forms its own crust – No need to fuss with pastry dough!
• Bright, citrusy flavor – Perfectly sweet with just the right amount of lemon tang.
• Mini-sized for easy serving – Great for parties, brunches, or afternoon tea.
• Light and creamy texture – A cross between a custard, cake, and pie!

Ingredients You’ll Need

• 1 can (14 oz) sweetened condensed milk
• ½ cup lemon juice (freshly squeezed)
• 2 large eggs
• ¼ cup melted butter
• ½ cup self-rising flour
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Powdered sugar (for dusting)

How to Make Baby Lemon Impossible Pies

These mini pies come together in just a few simple steps!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with silicone baking cups for easy removal.

Step 2: Mix the Batter

In a large mixing bowl, whisk together:

• Sweetened condensed milk
• Lemon juice
• Eggs
• Melted butter
• Vanilla extract

Stir until smooth and well combined.

Step 3: Add the Flour and Lemon Zest

• Gently whisk in the self-rising flour until no lumps remain.
• Stir in the lemon zest for an extra burst of citrus flavor.

Step 4: Fill the Muffin Cups

Pour the batter evenly into the muffin tin, filling each cup about ¾ full.

Step 5: Bake Until Set

Bake for 18-22 minutes, or until the pies are lightly golden and a toothpick inserted in the center comes out clean.

Step 6: Cool and Dust with Powdered Sugar

• Let the pies cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• Once cooled, dust with powdered sugar for a pretty finishing touch.

Step 7: Serve and Enjoy!

These mini lemon pies are best served chilled or at room temperature.

Helpful Tips

• Fresh lemon juice is best – Bottled juice won’t give the same bright, fresh flavor.
• Don’t overmix – Stir just until the flour is combined to keep the texture light.
• Use a silicone muffin tray – Makes removing the pies super easy!
• Want extra lemon flavor? – Add an extra ½ teaspoon of lemon zest to the batter.
• For a fancier touch – Serve with a dollop of whipped cream and a small lemon slice on top.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 mini pies
• Category: Dessert
• Method: Baking
• Cuisine: American

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• These pies can be frozen for up to 1 month. Just thaw at room temperature before serving.
• If you don’t have self-rising flour, make your own by mixing:
  • ½ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ⅛ teaspoon salt

Nutritional Information (Per Mini Pie)

Estimated values based on 12 servings:

• Calories: ~180
• Carbohydrates: 22g
• Fat: 8g
• Protein: 3g
• Sugar: 17g

Frequently Asked Questions

Can I make this as one large pie?
Yes! Pour the batter into a greased 9-inch pie dish and bake at 350°F for 35-40 minutes, or until set.

Do these pies need to be refrigerated?
Yes! Store them in the fridge for the best texture and flavor.

Can I make these gluten-free?
Yes! Use a gluten-free self-rising flour blend or make your own with gluten-free all-purpose flour + baking powder.

How do I prevent them from sticking to the pan?
Use non-stick cooking spray or silicone baking cups for easy removal.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 1 month. Thaw at room temperature before serving.
• Reheating: Best enjoyed chilled, but you can warm them slightly in the microwave for 10-15 seconds if desired.

Related Recipes

If you love these Baby Lemon Impossible Pies, check out these other citrusy treats:

• Mini Lemon Cheesecakes: A Bite-Sized Burst of Sunshine
• Lemon Blueberry Pancake Poppers with Cream Cheese Icing

Conclusion

These Baby Lemon Impossible Pies are proof that big flavors can come in small packages! With their bright lemon taste, creamy texture, and effortless prep, they’re a dessert you’ll want to make again and again.

Try them for your next gathering, bake sale, or just because—they’re guaranteed to be a hit!

Let me know how they turn out. Happy baking!

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