Baby Lemon Impossible Pie That Tastes Like Magic Recipe
These Baby Lemon Impossible Pies are individual, self-crusting lemon custard pies that deliver a perfect balance of tart and sweet with a luscious creamy texture. Baked in small ramekins, they develop a delicate, golden crust with a soft, silky lemon filling inside, making them a magical and elegant dessert perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 individual pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients:
- 2 large eggs
- ¾ cup whole milk
- ¼ cup unsalted butter, melted
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients:
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
Optional Garnishes:
- Powdered sugar
- Whipped cream
- Fresh berries (blueberries or raspberries)
Instructions
- Prep Your Baking Tools: Preheat your oven to 350°F (175°C). Lightly grease or butter six 4-inch ramekins or a standard muffin tin to prevent sticking, ensuring that the pies will release easily after baking.
- Mix the Batter: In a large mixing bowl, whisk together the eggs, granulated sugar, and melted butter until smooth and well combined. Add the fresh lemon juice, lemon zest, vanilla extract, and whole milk, stirring thoroughly. In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove lumps. Gradually add the dry ingredients into the wet mixture, whisking continuously until the batter is silky and free of lumps.
- Fill and Bake: Pour the prepared batter evenly into the greased ramekins, filling each about three-quarters full to allow room for rising. Place the filled ramekins on a baking sheet to easily transfer them in and out of the oven and to ensure even baking. Bake for 25 to 30 minutes, or until the tops are lightly golden and slightly firm to the touch. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a slight custardy texture.
- Cool and Set: Let the pies cool in their ramekins for approximately 10 minutes. This resting time allows the custard to set and firm up beneath the crust. After cooling, transfer the pies to a wire rack to cool further if desired, or serve warm for the best melt-in-your-mouth experience.
- Add the Finishing Touches: Before serving, dust the pies lightly with powdered sugar and optionally add a dollop of whipped cream or fresh berries like blueberries or raspberries for a fresh and colorful garnish. Enjoy the pies warm or chilled for a refreshing citrus dessert.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Make sure to grease your ramekins well to prevent sticking.
- Do not overbake to maintain a custard-like center.
- Can be served warm or chilled, depending on preference.
- Optional garnishes enhance presentation and flavor but are not necessary.
Keywords: baby lemon impossible pies, individual lemon custard pies, self-crusting pies, lemon dessert, easy lemon pie recipe, lemon custard
