Description
These Mini Baby Lemon Impossible Pies are zesty, creamy, and magically form their own crust while baking. Perfect for spring or summer gatherings, these mini lemon pies are made with fresh lemon juice and simple ingredients. A one-bowl recipe that’s great for brunches, tea parties, or an easy make-ahead dessert. Keywords: mini lemon pies, lemon impossible pies, easy lemon dessert, crustless lemon pie, lemon custard bites.
Ingredients
0.5 cup unsalted butter, melted
1 cup granulated sugar
4 large eggs
0.5 cup all-purpose flour
1.5 cups whole milk
0.5 cup fresh lemon juice
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F and grease a mini muffin pan well.
2. In a bowl, beat the melted butter and sugar together until smooth.
3. Add eggs one at a time, mixing well after each.
4. Stir in lemon juice and vanilla extract.
5. Gradually add flour and milk, mixing until smooth and pourable.
6. Pour batter into muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until the tops are lightly golden and centers are set.
8. Let pies cool in the pan for 10 minutes, then transfer to a wire rack.
9. Once cooled, dust lightly with powdered sugar before serving.
Notes
Use freshly squeezed lemon juice for the best flavor.
Chilling the pies enhances their flavor and texture.
These pies freeze well—just thaw overnight in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 95
- Sugar: 8g
- Sodium: 28mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg