Description
Baby Lemon Impossible Pies are mini, self-forming custard pies with a zesty lemon flavor — a light, creamy dessert that magically forms its own crust while baking. Perfect for tea parties, picnics, or easy make-ahead treats.
Ingredients
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 4 large eggs
- 1/2 cup shredded coconut (optional for texture)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a 12-cup muffin tin or line with paper liners.
- In a blender, combine milk, sugar, melted butter, flour, eggs, lemon juice, lemon zest, vanilla extract, and salt. Blend until smooth.
- If using coconut, stir it in by hand after blending.
- Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 22–25 minutes, or until the tops are lightly golden and the centers are set.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- The pies will puff up during baking and settle as they cool — this is normal.
- For a stronger lemon flavor, add an extra teaspoon of zest or a few drops of lemon extract.
- Store in the refrigerator for up to 4 days. Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American