Name: Baby Lemon Impossible Pies
Prep time: 10 min
Cook time: PT-487029H48M18S
Total time: PT-487029H48M18S
Cuisine: American
Ingredients: ½ cup granulated sugar; 1 tsp baking powder; 1 tbsp cornstarch; 1/8 tsp salt; 2 large eggs; ½ cup melted butter; 1 cup milk; 1 tsp vanilla extract; 1 tbsp lemon zest; 2 tbsp fresh lemon juice; Powdered sugar (for dusting)

These Baby Lemon Impossible Pies are light, tangy, and incredibly easy to make. I love how the custard-like base contrasts with the lightly golden top, delivering a perfect balance of sweet and citrus flavors. They’re bite-sized, which makes them ideal for serving as a delightful dessert or a refreshing treat any time of day.

Ingredients

½ cup granulated sugar

1 tsp baking powder

1 tbsp cornstarch

1/8 tsp salt

2 large eggs

1 cup milk

½ cup melted butter

1 tsp vanilla extract

1 tbsp lemon zest

2 tbsp fresh lemon juice

Powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or mini pie pan.

In a bowl, whisk together the sugar, baking powder, cornstarch, and salt.

In a separate bowl, beat the eggs, then add melted butter, milk, vanilla extract, lemon zest, and lemon juice. Mix well until combined.

Gradually add the dry ingredients to the wet mixture, stirring until smooth and fully incorporated.

Pour the batter into the prepared muffin tin, filling each cup nearly to the top.

Bake for 25 to 30 minutes, until the pies are golden on top and set in the center.

Let the pies cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Dust with powdered sugar before serving.

Servings and Timing

This recipe makes 12 mini lemon pies. Prep time is about 10 minutes, with a baking time of 25-30 minutes, and a short cooling period. So, from start to finish, I usually have these ready in under 45 minutes.

Variations

I’ve experimented with a few tweaks:

Adding a tablespoon of poppy seeds to the batter gives a subtle crunch and texture.

Swapping lemon juice for lime juice creates a slightly different citrus twist.

Mixing in a bit of cream cheese into the wet ingredients results in an even creamier custard base.

For a gluten-free version, this recipe already works well since it has no flour.

Garnishing with fresh berries instead of powdered sugar adds color and a juicy contrast.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. They’re delicious cold, but I sometimes warm them gently in the microwave for 10-15 seconds before serving to bring back that fresh-baked feel. Avoid freezing as the texture can change once thawed.

FAQs

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice for the brightness it adds, but bottled lemon juice can work in a pinch. Just note the flavor might be less vibrant.

What can I substitute for cornstarch?

If I’m out of cornstarch, I use arrowroot powder or tapioca starch as a one-to-one replacement.

Can I make these in a regular pie dish instead of a muffin tin?

Yes! Just use a standard pie dish and bake for 35-40 minutes. The texture will be similar but thicker.

Are these pies gluten-free?

Yes, since there’s no flour in the recipe, these are naturally gluten-free.

How do I know when the pies are done baking?

The tops should be lightly golden and the centers set but still slightly jiggly. They’ll firm up more as they cool.

Conclusion

These Baby Lemon Impossible Pies are one of my favorite quick desserts that impress with minimal effort. Their delicate lemon flavor and custardy texture make them a refreshing treat I always enjoy sharing with friends and family. I’m confident that once I make these, they’ll become a regular in my recipe rotation.

Baby Lemon Impossible Pies