Description
Bright, zesty, and irresistibly creamy, these *Mini Baby Lemon Impossible Pies* are the perfect quick dessert when you want something impressive without the fuss. These crustless lemon pies magically separate into a tender base and soft custard-like top, all from one simple batter. Whether you’re looking for quick breakfast ideas, easy dinner party desserts, or healthy-ish snack options, this easy recipe will hit the sweet spot. Ideal for spring and summer gatherings or just a sweet midday treat!
Ingredients
2 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup all-purpose flour
1 3/4 cups whole milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use silicone muffin cups.
2. In a large bowl, beat the eggs until light and slightly frothy.
3. Add the sugar and melted butter, whisking until combined.
4. Stir in the flour, then gradually whisk in the milk until smooth.
5. Mix in the lemon juice, zest, vanilla extract, and salt. The batter will be thin—this is normal.
6. Pour the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 22–26 minutes or until edges are golden and centers are just set with a slight jiggle.
8. Let them cool in the tin for 10–15 minutes before transferring to a wire rack.
9. Once cooled, dust with powdered sugar.
10. Serve slightly chilled or at room temperature.
Notes
Use fresh lemon juice and zest for best flavor.
Let pies cool completely before removing from the tin to prevent breakage.
Store leftovers in the fridge and re-dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 130
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg