Baby Lemon Impossible Pies

Tiny, tangy lemon custard pies with a delicate golden crust that forms all by itself — no rolling required!

If you’re looking for a light, zesty dessert that’s easy to whip up and sure to impress, these Baby Lemon Impossible Pies are exactly what you need. They’re miniature magic pies that go into the oven as a smooth batter and come out with a custard-like center and a soft, tender crust — no pie dough, no fuss!

Perfect for brunches, tea parties, holidays, or simply when you want a lemony treat that’s not overly sweet.

Why You’ll Love These Little Pies

  • “Impossible” crust forms while baking — no rolling or shaping
  • Bright lemon flavor with creamy texture
  • One-bowl, blender-friendly batter
  • Cute and portable for parties or lunchboxes
  • Freezer-friendly and great for make-ahead desserts

Ingredients (Makes 12 mini pies)

  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ cup melted butter (unsalted)
  • 1 cup milk (whole or 2%)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: powdered sugar, whipped cream, or fresh berries for topping

How to Make Baby Lemon Impossible Pies

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