Introduction

Baby Lemon Impossible Pies are charmingly small, tangy, and sweet treats that are sure to brighten any dessert table. With a custard-like filling and a delicate crust formed during baking, these pies combine the best of creamy texture and fresh lemon flavor in every bite.

This image shows a close-up of a lemon tart cut in half, placed on a white plate with a white marbled background. The tart has two visible layers: a thin, crumbly golden-brown crust at the bottom and a smooth, glossy, bright yellow lemon filling that looks soft and creamy. The top crust is shiny golden brown with a slightly raised edge and dusted with powdered sugar. Behind the tart, several whole lemon tarts are blurred, along with whole and cut lemons in the background, adding a fresh yellow contrast. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Lightly grease small ramekins or muffin tins for individual pies.
Step 2: In a large bowl, whisk together the eggs and sugar until smooth and slightly frothy.
Step 3: Add the flour, baking powder, and a pinch of salt; whisk until the batter is lump-free.
Step 4: Stir in the milk, fresh lemon juice, lemon zest, and vanilla extract, mixing until fully combined.
Step 5: Pour the batter evenly into the prepared ramekins, filling each about three-quarters full.
Step 6: Bake for 25-30 minutes or until the pies are set and lightly golden on top.
Step 7: Remove from the oven and allow the pies to cool completely before dusting with powdered sugar.
Step 8: Garnish with fresh berries if desired, and serve chilled or at room temperature.

Tips & Variations

For a brighter lemon flavor, add an extra teaspoon of lemon zest to the batter.
Use a mix of different fresh berries for a colorful, fruity garnish.
Substitute half-and-half or cream for milk to make the pies richer and creamier.
Make these pies dairy-free by using almond, oat, or coconut milk instead of regular milk.
Ensure the lemon juice is freshly squeezed for the best vibrant taste.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature or enjoy chilled. If desired, reheat gently in a low oven for a few minutes, but they are best eaten fresh or cold.

How to Serve

The image shows several lemon tarts placed on a white plate on a white marbled surface, with two whole yellow lemons and lemon slices blurred in the background. The tart in the foreground is cut in half, revealing three distinct layers: a crisp, light brown bottom crust, a thick smooth pale yellow lemon filling in the middle, and a slightly browned top layer dusted with white powdered sugar. The tart crust edges are crimped and golden, adding texture contrast to the smooth filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, you can prepare and bake the pies a day in advance. Keep them refrigerated until ready to serve for the best texture and flavor.

What if I don’t have ramekins?

You can use a muffin tin or small oven-safe bowls as an alternative. Just be sure to adjust the baking time slightly based on the size of your containers.

Baby Lemon Impossible Pie Recipe

Print Recipe

★★★★★

5 from 138 reviews

These Baby Lemon Impossible Pies are delightful individual-sized desserts featuring a soft, creamy lemon custard layer with a light cake-like topping. Perfect for parties or a quick treat, they combine tangy lemon flavor with a uniquely textured base that bakes itself from a simple batter mixture.

Author: Zane
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 small pies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Garnish

Powdered sugar (for dusting)
Fresh berries (optional, for garnish)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or using paper liners for easy removal of the pies.
Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, milk, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and homogenous.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution and remove any lumps.
Make the Batter: Gradually add the dry ingredients into the wet ingredients, gently folding to combine just until the batter is smooth without overmixing.
Portion the Batter: Pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow the pies to rise without overflowing.
Bake: Place the muffin tin in the preheated oven and bake for approximately 25-30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Cool and Garnish: Let the pies cool in the tin for about 10 minutes, then transfer to a wire rack. Once cooled, dust with powdered sugar and optionally garnish with fresh berries before serving.

Notes

Use fresh lemon juice and zest for the best flavor, as bottled lemon juice may alter the taste.
To test doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
These pies can be served warm or chilled according to your preference.
For a dairy-free version, substitute milk with almond or oat milk, but keep in mind it might affect taste and texture slightly.
You can add a little lemon curd on top after baking for an extra burst of lemon flavor.

Keywords: lemon pie, small pies, individual desserts, lemon custard, easy lemon dessert, impossible pie