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A close-up shows the delicious texture of homemade Baby Lemon Impossible Pies, ready to eat.

Baby Lemon Impossible Pies

These Baby Lemon Impossible Pies are tiny, adorable lemon delights that magically create their own crust while baking. They are tart, sweet, and unbelievably easy to make. Perfect for any baking level, these little pies are sure to impress!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • Powdered sugar, for dusting optional

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Whisk or electric mixer
  • Muffin tin (standard size, 12-cup)
  • Muffin liners (optional)
  • Lemon zester
  • Lemon juicer
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or grease the muffin tin cups well with cooking spray or butter.
  3. In a large mixing bowl, whisk together the sugar, flour, and salt.
  4. In a separate bowl, lightly beat the eggs. Then, whisk in the milk, melted butter, lemon juice, and lemon zest.
  5. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix; a few small lumps are okay.
  6. Pour the batter evenly into the prepared muffin tin cups, filling each cup about 3/4 full.
  7. Bake in the preheated oven for 30-35 minutes, or until the pies are set and lightly golden brown on top. They should be slightly jiggly in the center, but not liquidy.
  8. Remove the muffin tin from the oven and let the pies cool completely in the tin before removing them.
  9. Once cooled, gently remove the pies from the muffin tin.
  10. If desired, dust the tops of the pies with powdered sugar before serving.
  11. Serve the Baby Lemon Impossible Pies chilled or at room temperature.

Notes

For best flavor, use fresh lemon juice. Store leftover pies in an airtight container in the refrigerator for up to 3 days. For lime impossible pies, swap lemon juice and zest for lime. For coconut lemon impossible pies, add 1/2 cup shredded coconut to the batter. If the pies are browning too fast, tent the muffin tin with foil during the last 10-15 minutes of baking.