Baby lemon impossible pies are tiny, magical lemon desserts that became viral online. They are called impossible because the batter separates while baking into a soft crust on the bottom, a creamy lemon custard in the middle, and a light cake-like top.
Ingredients (Makes 12 Mini Pies)
- 1/2 cup all-purpose flour
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup melted butter
- 1 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting
How to Make Baby Lemon Impossible Pies
Step 1: Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin well.
Step 2: Whisk together flour, sugar, and salt in a bowl.
Step 3: In another bowl, whisk eggs, melted butter, milk, lemon juice, lemon zest, and vanilla.
Step 4: Combine wet and dry ingredients until smooth.
Step 5: Pour batter evenly into the muffin cups, about 3/4 full.
Step 6: Bake for 20 to 25 minutes until the tops are golden and the centers are just set.
Step 7: Cool completely before removing. Dust with powdered sugar to serve.
Tips
- Grease the pan generously so the pies release cleanly.
- Use fresh lemon juice and zest for the brightest flavor.
- Let the pies cool fully so the custard layer can set.
Baby lemon impossible pies are a fun, viral dessert with three textures in every bite. They are perfect for parties, tea time, or any time you want a small, bright lemon treat.