Baby Lemon Impossible Pies are sweet, citrusy mini desserts that magically form their own crust as they bake. With a bright lemon flavor and custard-like texture, these bite-sized pies are light, refreshing, and easy to make. Perfect for spring and summer events, brunches, afternoon tea, or anytime you want a simple yet elegant treat.

Why You’ll Love This Recipe

These charming little pies are called “impossible” because they form layers—crust, filling, and top—all from one batter, with no need for a separate crust. The lemon flavor is vibrant and balanced by a touch of sweetness and vanilla. Plus, they require just a handful of basic ingredients and are baked in muffin tins for the perfect individual portion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

½ cup all-purpose flour
1 cup sugar
2 eggs
¼ cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1 cup milk
1 teaspoon vanilla extract
Pinch of salt

Directions

Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
Prepare the batter:
In a large mixing bowl, whisk together the flour, sugar, eggs, melted butter, lemon juice, lemon zest, milk, vanilla extract, and salt. Mix until smooth and fully combined. The batter will be very liquid.
Fill the muffin cups:
Pour the batter evenly into the prepared muffin tin, filling each about ¾ full.
Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. The pies will puff up while baking and settle as they cool.
Cool and serve:
Allow to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely. Serve as-is or with a dusting of powdered sugar or a dollop of whipped cream.

Servings and timing

Servings: 12 mini pies
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: 35–40 minutes
Calories: Approximately 160 kcal per pie

Variations

Lime twist: Substitute lemon juice and zest with lime for a tropical variation.
Coconut topping: Add a sprinkle of shredded coconut to each pie before baking.
Berry version: Gently press a raspberry or blueberry into each muffin cup before baking.
Dairy-free option: Use plant-based milk and dairy-free butter alternatives.
Gluten-free: Replace flour with a 1:1 gluten-free baking blend.

storage/reheating

Store the pies in an airtight container in the refrigerator for up to 4 days. Serve cold or let them come to room temperature before enjoying. To reheat, warm gently in the microwave for about 10–15 seconds. These pies are not ideal for freezing, as the custard texture may be affected upon thawing.

FAQs

Why are they called “impossible” pies?

They’re named for their ability to form a crust while baking, with no need to roll or press one in—it’s all “impossibly” done in a single batter.

Can I make them in a regular pie dish?

Yes, pour the batter into a greased 9-inch pie plate and bake for 35–40 minutes instead of using muffin tins.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled lemon juice can work in a pinch.

Do these need to be refrigerated?

Yes, due to the eggs and milk, they should be stored in the refrigerator.

Can I freeze them?

Freezing is not recommended as the texture may become watery or grainy when thawed.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect the final texture and sweetness.

Do they rise much while baking?

Yes, they will puff up during baking but will settle as they cool.

What’s the texture like?

They’re soft, custardy, and slightly firm around the edges with a light golden top.

How do I prevent sticking?

Use non-stick spray or muffin liners, and allow the pies to cool before removing them from the pan.

Can I add a glaze?

Yes, a simple lemon glaze made from powdered sugar and lemon juice makes a great finishing touch.

Conclusion

Baby Lemon Impossible Pies are a delightful, fuss-free dessert that offers bright citrus flavor in a smooth, creamy package. With simple ingredients and no crust to prepare, they’re a fantastic option for entertaining or treating yourself to something sweet and sunny. Serve chilled or at room temperature and enjoy their magical, melt-in-your-mouth texture.

Baby Lemon Impossible Pies

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Author: Olivia
Total Time: 35 minutes
Yield: 10–12 mini pies
Diet: Vegetarian

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Description

These Baby Lemon Impossible Pies are the ultimate fuss-free citrus dessert! With just a quick mix-and-bake method, they form a soft, custardy center and a light crust all on their own. Bursting with fresh lemon flavor, they’re perfect for spring, Easter, or a refreshing bite-sized treat anytime.

Instructions

Preheat oven to 350°F (175°C) and grease a standard muffin tin or line with paper liners.
In a mixing bowl, whisk together flour, sugar, and a pinch of salt.
Add eggs, melted butter, lemon juice, lemon zest, milk, and vanilla extract. Mix until smooth and fully combined.
Pour batter evenly into prepared muffin tin (about 3/4 full).
Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let cool in the tin for 10 minutes before transferring to a wire rack.
Chill in the fridge if desired, and serve with whipped cream or powdered sugar.

Notes

These “impossible pies” create their own light crust while baking—no pastry needed!
Add a bit more lemon juice or zest for an extra citrus kick.
Store in the refrigerator for up to 4 days; best served chilled or at room temp.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking