Description
Baby Lemon Impossible Pies are mini custard pies with a bright lemon flavor and a self-forming crust that makes them magically easy to bake. These bite-sized desserts are creamy, tangy, and perfectly sweet — a refreshing treat for spring or any occasion.
Ingredients
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with parchment baking cups.
- In a blender, combine milk, sugar, eggs, melted butter, flour, lemon juice, lemon zest, vanilla extract, and salt.
- Blend on medium speed for 20–30 seconds until smooth and well combined.
- Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until the tops are lightly golden and centers are just set.
- Allow to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired. Enjoy warm or chilled.
Notes
- The pies will form three layers as they bake — a light crust on the bottom, creamy custard in the middle, and a golden top.
- Store leftovers in the refrigerator for up to 3 days.
- For a citrus twist, try substituting lime or orange juice for lemon.
- Serve with fresh berries or whipped cream for an elegant presentation.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Australian-American