Description
These Baby Lemon Impossible Pies are the ultimate fuss-free citrus dessert! With just a quick mix-and-bake method, they form a soft, custardy center and a light crust all on their own. Bursting with fresh lemon flavor, they’re perfect for spring, Easter, or a refreshing bite-sized treat anytime.
Ingredients
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1/2 cup all-purpose flour
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1 cup granulated sugar
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2 eggs
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1/4 cup butter, melted
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2 tablespoons lemon juice (fresh preferred)
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1 teaspoon lemon zest
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1 cup milk
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C) and grease a standard muffin tin or line with paper liners.
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In a mixing bowl, whisk together flour, sugar, and a pinch of salt.
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Add eggs, melted butter, lemon juice, lemon zest, milk, and vanilla extract. Mix until smooth and fully combined.
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Pour batter evenly into prepared muffin tin (about 3/4 full).
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Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
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Let cool in the tin for 10 minutes before transferring to a wire rack.
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Chill in the fridge if desired, and serve with whipped cream or powdered sugar.
Notes
These “impossible pies” create their own light crust while baking—no pastry needed!
Add a bit more lemon juice or zest for an extra citrus kick.
Store in the refrigerator for up to 4 days; best served chilled or at room temp.
