Baby Lemon Impossible Pies: Sweet, Tangy & Magical!

Baby Lemon Impossible Pies

Baby Lemon Impossible Pies are delightful, bite-sized treats that are bursting with fresh lemon flavor. These little pies are named “impossible” because they magically form their own crust while baking, creating a beautiful layered effect with a soft, custard-like center. The combination of tart lemon juice and sweet vanilla results in a perfectly balanced dessert that is both refreshing and satisfying.

Unlike traditional pies, these mini lemon pies require no rolling of dough or complicated techniques. The batter is simply blended together and poured into a muffin tin, making the process quick and effortless. As they bake, the mixture separates into a firm, slightly crisp outer layer and a silky, creamy center. The texture is incredibly light, almost like a cross between a custard and a cake.

These Baby Lemon Impossible Pies are perfect for parties, afternoon tea, or as a quick dessert for lemon lovers. Their individual size makes them easy to serve, and they can be enjoyed warm or chilled. A dusting of powdered sugar or a dollop of whipped cream adds the perfect finishing touch.

Best of all, these pies can be made ahead of time and stored in the refrigerator, making them a convenient choice for gatherings. Whether you’re looking for a simple dessert to impress guests or a sweet treat to enjoy with coffee, Baby Lemon Impossible Pies are sure to be a hit

No. of Servings:

Makes 12 mini pies

Preparation Time:

10 minutes

Cooking Time:

25 minutes

Ingredients :

• ½ cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• ½ cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• ½ cup all-purpose flour
• 1 cup milk
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon baking powder

Instructions :

1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use silicone baking cups.
2. Blend the ingredients – In a blender or mixing bowl, combine sugar, melted butter, eggs, lemon juice, lemon zest, flour, milk, vanilla extract, salt, and baking powder. Mix until smooth.
3. Fill the muffin tin – Pour the batter evenly into the prepared muffin tin, filling each about ¾ full.
4. Bake for 25 minutes, or until the tops are set and lightly golden. The pies will slightly puff up but settle as they cool.
5. Cool completely before removing from the muffin tin. The pies will form a soft custard-like center with a slight crust.
6. Serve with powdered sugar or whipped cream, if desired.

TIPS :

• Use fresh lemon juice for the best flavor.
• Let the pies cool completely before removing them from the tin to prevent breaking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• These pies can be made ahead and served chilled or at room temperature.

Nutrition Information (Per Mini Pie):

• Calories: 110
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 60mg
• Total Carbohydrates: 16g
• Dietary Fiber: 0g
• Sugars: 10g
• Protein: 2g

Enjoy your Baby Lemon Impossible Pies!

FAQ :

1. Why are they called “Impossible” pies?

They are called “Impossible” pies because they magically form their own crust while baking, without the need for a separate pie crust. The batter separates into layers, creating a soft, custard-like filling with a slightly firm outer texture.

2. Can I make these pies without a blender?

Yes! You can mix the ingredients in a bowl using a whisk or an electric mixer. Just make sure the batter is smooth and well-combined.

3. Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice can be used in a pinch, but it may lack the vibrant, natural citrus taste.

4. How do I store Baby Lemon Impossible Pies?

Store them in an airtight container in the refrigerator for up to 3 days. You can serve them chilled or bring them to room temperature before serving.

5. Can I freeze these Baby Lemon Impossible Pies?

Yes! Allow them to cool completely, then wrap them individually in plastic wrap and store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator before serving.

6. How can I make these Baby Lemon Impossible Pies dairy-free?

You can substitute the milk with almond milk, coconut milk, or oat milk, and use a dairy-free butter alternative. The texture may vary slightly, but they will still taste great!

7. Can I make these in a regular pie dish instead of muffin tins?

Yes, you can bake the batter in a 9-inch pie dish instead of muffin tins. Adjust the baking time to 35–40 minutes, or until the center is set.

8. What can I serve with these Baby Lemon Impossible Pies?

These pies are delicious on their own, but you can also top them with powdered sugar, whipped cream, fresh berries, or a drizzle of honey for extra sweetness.

9. Why did my pies sink in the middle?

It’s normal for the pies to settle slightly after baking. However, if they sink too much, they may have been underbaked. Make sure to bake until the tops are set and lightly golden.

10. Can I add other flavors to the recipe?

Absolutely! You can add a dash of cinnamon, a teaspoon of coconut extract, or even a bit of orange zest for a different citrus twist.

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