Baby Lemon Impossible Pies
These Baby Lemon Impossible Pies are bright, creamy, tangy desserts that magically form their own crust while baking, making them a simple yet fancy treat.
Ingredients
For the batter
- 4 tbsp butter, melted Can substitute with plant-based butter.
- 1 cup granulated sugar Coconut sugar can be used as a substitute for a different flavor.
- 2 whole eggs, room temperature Using room temperature helps with blending.
- 1 cup whole milk 2% milk can be used, but will be less rich.
- 1/2 cup all-purpose flour Creates the ‘impossible’ crust layer.
- 1/4 cup fresh lemon juice Do not use bottled juice for best flavor.
- 1 tbsp lemon zest Zest from fresh lemons is essential.
- 1 tsp vanilla extract Enhances the flavor of the pie.
- 1/4 tsp salt Enhances the lemon flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a blender or mixing bowl, combine melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend until smooth or whisk vigorously until there are no flour streaks.
Baking
- Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
- Gently tap the pan on the counter to release any air bubbles.
- Bake for 28–32 minutes until the tops are lightly golden and centers are set. Check at 25 minutes if your oven runs hot.
Cooling
- Cool the pies in the muffin tin for about 10 minutes before transferring them to a wire rack.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Pies can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. They can be frozen and thawed as needed.