Introduction

Baby Lemon Impossible Pies are delightful little custard pies with a tangy lemon flavor that magically separate during baking to create a tender crust and creamy filling. They’re simple to make and perfect for any occasion when you want a light, refreshing dessert.

A close-up image shows four small tarts on a white square plate set on a white marbled surface. Each tart has a golden brown, crispy crust with soft edges. The top layer is dusted with fine white powdered sugar. One tart at the front is cut in half revealing a smooth, glossy yellow lemon filling inside. Small green mint leaves decorate the tarts in the background, alongside whole bright yellow lemons that add color 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 a muffin tin to prepare for baking.
Step 2: In a medium bowl, whisk together the eggs and sugar until smooth and slightly frothy.
Step 3: Add the flour, baking powder, and a pinch of salt. Stir gently to combine without overmixing.
Step 4: Pour in the milk, fresh lemon juice, lemon zest, and vanilla extract. Mix until everything is well incorporated and the batter is smooth.
Step 5: Pour the batter evenly into prepared ramekins or muffin cups, filling about three-quarters full.
Step 6: Bake for 25-30 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Step 7: Allow the pies to cool completely. Dust with powdered sugar and garnish with fresh berries before serving, if desired.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor; bottled juice won’t deliver the same freshness.
For a dairy-free version, substitute milk with almond, oat, or coconut milk.
Try adding a sprinkle of cinnamon or a few fresh herbs like thyme for an interesting twist.
Serve chilled for a refreshing treat on warm days.

Storage

Store cooled pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or enjoy chilled. Avoid freezing as the texture may change.

How to Serve

The image shows four small tarts on a white plate with a white marbled texture background. Each tart has a golden brown crust, dusted with powdered sugar on top. The front tart is cut open, revealing a smooth and glossy yellow lemon filling inside, surrounded by the crumbly crust with a slightly darker edge. In the background, there are whole yellow lemons and a few small green mint leaves, adding fresh color contrasts. The surface of the lemon filling looks shiny and slightly translucent. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes this an “impossible” pie?

The name comes from the unique way the pie bakes: the ingredients naturally separate into a delicate crust and a creamy custard filling without needing to make a separate crust.

Can I double the recipe?

Yes, you can easily double or triple the ingredients and bake in larger dishes or more ramekins. Just watch the baking time as it might vary slightly depending on the size of your baking vessels.

Baby Lemon Impossible Pies Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

Baby Lemon Impossible Pies are delightful individual-sized custard pies with a light lemon flavor and impossibly smooth texture. These mini pies are easy to make, featuring a soft cake-like base that magically forms beneath a creamy lemon custard when baked. Perfectly tangy and sweet, they’re ideal for a refreshing dessert or afternoon treat.

Author: Nora
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 individual pies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie 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

To Garnish

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

Instructions

Preheat the oven. Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature once your batter is ready.
Mix wet ingredients. In a mixing bowl, whisk together the large eggs, milk, fresh lemon juice, lemon zest, and vanilla extract until well combined and smooth.
Combine dry ingredients. In a separate bowl, sift together the sugar, all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening agents and ensure no lumps.
Incorporate dry into wet. Gradually add the dry ingredients into the wet mixture, whisking continuously until you have a smooth batter without lumps.
Prepare baking dishes. Grease small ramekins or mini pie dishes lightly with butter or non-stick spray to prevent sticking.
Fill the dishes. Pour the batter evenly into the prepared ramekins, filling them about ¾ full to allow room for rising.
Bake the pies. Place the ramekins on a baking tray and bake in the preheated oven for about 25-30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and garnish. Remove pies from the oven and let them cool slightly. Dust the tops with powdered sugar and garnish with fresh berries if desired before serving.

Notes

Make sure to use fresh lemon juice and zest for the best flavor.
The baking time may vary slightly depending on the size of your ramekins.
These pies are best enjoyed fresh but can be refrigerated for up to 2 days.
You can substitute milk with a non-dairy alternative to make it dairy-free.
Dusting with powdered sugar adds a nice sweet finish but can be omitted for less sweetness.

Keywords: lemon pie, mini pies, impossible pie, lemon custard pie, easy dessert, individual pies, lemon dessert