Baby Lemon Impossible Pies – A Zesty Bite-Sized Delight

Deliciously creamy, slightly tangy, and irresistibly soft, these Baby Lemon Impossible Pies are the perfect mini treat! With a golden crust that forms magically while baking, this recipe is easy, quick, and packed with sunshine flavor!

A delightful plate of lemony perfection — dusted with powdered sugar and full of citrusy joy.

 Ingredients

• ½ cup all-purpose flour

• 1 cup granulated sugar

• 2 large eggs

  ADVERTISEMENT

• ¼ cup unsalted butter, melted

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• Optional: Powdered sugar, for dusting

 Step-by-Step Instructions

1. Preheat & Prepare

• Preheat your oven to 180°C (350°F).

  ADVERTISEMENT

• Lightly grease a mini muffin tin or line with paper cups.

2. Mix the Batter

• In a large bowl, whisk together the flour, sugar, and eggs.

• Add the melted butter, lemon juice, and zest.

• Stir until smooth — the batter will be slightly runny (that’s what creates the magic crust!).

3. Fill & Bake

• Pour the batter into the prepared muffin tin, filling each about 3/4 full.

  ADVERTISEMENT

• Bake for 18–22 minutes, or until the tops are lightly golden and the centers are set.

• Let them cool in the pan for 5 minutes before transferring to a wire rack.

4. Finish with Love

• Once cooled, dust the tops with powdered sugar for a beautiful and sweet finish.

Serving Suggestions

• Serve with a hot cup of Earl Grey tea or iced lemonade.

• Add a dollop of whipped cream or a few fresh berries for extra flair.

  ADVERTISEMENT

• Perfect for afternoon tea, baby showers, or springtime brunches.

Tips & Troubleshooting

 Why are my pies sinking in the middle?

 Make sure to bake until fully set in the center.

Let them cool slowly at room temperature.

 Can I make them gluten-free?

 Yes! Just swap the flour with a 1:1 gluten-free baking flour.

 FAQs

1. Can I store them?
Yes! Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

2. Can I freeze them?
Absolutely. Freeze once fully cooled — wrap tightly and store up to 1 month. Thaw at room temp before serving.

3. Can I make a full-size pie version?
Yes! Pour the same batter into a 9-inch greased pie dish and bake for about 30–35 minutes until golden and set.

 Final Thoughts

Baby Lemon Impossible Pies are proof that great things come in small, citrusy packages! With minimal ingredients and no need for a crust, this dessert is impossible to mess up — and impossible to resist. 
Try them today and bring a little sunshine to your dessert table!