Baby Lemon Impossible Pies
Bright, creamy, and bursting with lemon flavor, these mini impossible pies form their own layers as they bake — no crust required. Perfectly portioned, delightfully tangy, and incredibly easy to make!
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Measuring Cups & Spoons
- Oven
Ingredients
Main Batter
- 2 large eggs
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 cup milk whole or any milk of your choice
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 pinch salt
Toppings
- powdered sugar for dusting
- fresh berries optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together eggs, sugar, flour, and baking powder until smooth.
- Add milk, lemon juice, zest, vanilla, and salt. Whisk until fully combined into a pourable batter.
- Evenly pour the batter into the muffin cups, filling each about ¾ full.
- Bake for 25–30 minutes or until the tops are golden and a toothpick comes out clean.
- Let the pies cool for a few minutes in the pan, then remove and cool completely. Dust with powdered sugar and garnish with berries if desired.
Notes
These pies are best served chilled or at room temperature. They keep well for a few days and can also be made ahead for events or gatherings.