Baby Lemon Impossible Pies That Taste Like Magic Recipe

Introduction

These Baby Lemon Impossible Pies are delightfully tangy and sweet, with a magical texture that’s both creamy and cakey. Perfectly portioned as bite-sized treats, they’re an irresistible way to enjoy fresh lemon flavor any time of year.

Ingredients

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (whole or any milk of your choice)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt
• Powdered sugar (for dusting)
• Fresh berries (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until the mixture is smooth and free of lumps.
3. Step 3: Add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to the bowl. Whisk everything together until fully combined.
4. Step 4: Pour the batter evenly into the muffin tin cups, filling each about three-quarters full.
5. Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. The crust will form naturally around the edges as it bakes.
6. Step 6: Allow the pies to cool in the tin for a few minutes before removing them. Dust with powdered sugar and garnish with fresh berries if desired. Serve warm or at room temperature.

Tips & Variations

• Use freshly squeezed lemon juice and zest for the best bright, natural lemon flavor.
• Substitute milk with almond or oat milk for a dairy-free version.
• Try adding a pinch of ground ginger or cardamom for a subtle spice twist.
• Fresh berries like raspberries or blueberries add a lovely color contrast and extra freshness if used as garnish.
• If you prefer a sweeter pie, sprinkle a little extra sugar on top before baking.

Storage

Store the pies in an airtight container in the refrigerator for up to 3 days. They can be served cold or reheated briefly in the microwave for about 15 seconds. For best texture, consume within the first 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes baking powder or add it separately to maintain the texture.

Why are these called ‘impossible’ pies?

They’re named “impossible” because the batter magically separates during baking into distinct layers: a custard-like filling with a cake-like crust all in one simple mixture.

Baby Lemon Impossible Pies That Taste Like Magic Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

Delight in these Baby Lemon Impossible Pies that blend creamy, tangy lemon flavors with a magically light, fluffy texture. Perfectly portioned as bite-sized treats, these pies feature a naturally formed crust baked in a muffin tin and are dusted with powdered sugar for an elegant finish. Garnish with fresh berries to add a burst of color and freshness.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Batter

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (whole or any milk of your choice)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish

• Powdered sugar (for dusting)
• Fresh berries (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prevent sticking and prepare for baking.
2. Mix the Ingredients: In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until the mixture is smooth and free of lumps. Gradually add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk thoroughly until all ingredients are well combined into a uniform batter.
3. Pour into Muffin Tin: Evenly pour the prepared batter into the muffin tin cups, filling each about three-quarters full to allow room for rising during baking.
4. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. The pies are done when the tops are golden and a toothpick inserted in the center comes out clean. During baking, a natural crust will form around the edges of each pie.
5. Cool and Serve: Allow the pies to cool in the tin for several minutes to firm up. Carefully remove them from the tin, dust the tops with powdered sugar, and garnish with fresh berries if desired before serving.

Notes

• You can use any type of milk you prefer, such as whole, skim, almond, or oat milk.
• For a stronger lemon flavor, consider adding an extra ½ teaspoon of lemon zest.
• These pies are best served slightly warm or at room temperature.
• Use paper liners in the muffin tin for easy removal and clean-up.
• Fresh berries such as blueberries, raspberries, or sliced strawberries complement the lemon flavor beautifully.

Keywords: lemon mini pies, impossible pies, bite-sized lemon dessert, easy lemon dessert, muffin tin pies, lemon custard pies, portable lemon treat