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Baby Lemon Impossible Pie
There’s something delightful about crafting a dessert that’s quick, effortless, and always a crowd-pleaser. That’s how Miniature Lemon Impossible Pies make me feel—zestful, creamy, and perfectly packaged into bite-sized delights. They’re the kind of treat you can whip up even when busy, and trust me, they disappear fast around here.
Why the Name Impossible Pie?
These pies earn their name from a little kitchen magic: you combine all the ingredients in one batter, bake, and as if by enchantment, a crust forms at the bottom while the rest sets into a creamy custard-like filling. No extra steps, no separate crust—just pour, bake, and enjoy.
FAQs: Common Questions
- Fresh vs. bottled lemon juice?
Fresh juice brings brighter flavor, but store-bought works in a rush—just taste and tweak sweetness if needed. - Can I prep them ahead?
Absolutely! These mini pies keep beautifully in the fridge for up to 3 days—perfect for prepping in advance or having a ready snack. - Do I need a pre-baked crust?
Not at all! That’s the beauty of this recipe—there’s no separate crust baking needed. - Can I make a full-size version?
Yes—the same mixture works for a larger pie. Just adjust your baking time and watch it closely.
Ingredients
- 1 cup (240 ml) milk
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup (60 ml) melted unsalted butter
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar for dusting (optional)
Equipment:
- Muffin tin (for mini pies)
- Mixing bowl(s)
- Whisk or hand mixer
Instructions
- Preheat your oven to 350 °F (175 °C) and lightly grease the muffin tin.
- In one large mixing bowl, whisk together the milk, sugar, flour, eggs, melted butter, lemon zest and juice, vanilla, and salt until the batter is smooth and uniform.
- Pour the mixture into each muffin cup, filling about ¾ full to allow room for the pies to puff.
- Bake for 20–25 minutes, or until the pies are set and lightly golden on top. They may puff up but will settle as they cool.
- Let the pies cool completely in the tin for easier removal. Once cooled, optionally dust with powdered sugar before serving.
Pro Tips for Best Results
- Room‑temperature eggs and butter: Helps the batter mix more smoothly.
- Zest before juicing: Easier and cleaner that way.
- Don’t overfill: Leave enough space in the tin to accommodate rise.
- Cool fully before removing: Helps the pies hold their shape and come out cleanly.
