Mini Baby Lemon Impossible Pies

These Mini Baby Lemon Impossible Pies are pure magic. I love how they come together in one easy batter, and then transform in the oven to create their own delicate crust with a soft, custard-like center. They’re creamy, citrusy, and beautifully balanced between sweet and tart. Whether I serve them with berries, a sprinkle of powdered sugar, or just on their own, they never fail to impress.

Why You’ll Love This Recipe

• One-bowl wonder – No crusts to roll or fillings to layer; just one batter and done.
• Fresh lemon flavor – Bright and tangy from real lemon juice and zest.
• Individual portions – Each guest gets their own elegant little pie.
• Light and airy – The texture is soft, silky, and slightly puffed from baking.
• Versatile for any occasion – Great for brunch, dessert, or tea-time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large eggs
• ¾ cup granulated sugar (or sugar substitute)
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup all-purpose flour
• 1 cup milk (whole or 2% for best texture)
• ⅓ cup freshly squeezed lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• Pinch of salt

Optional Garnish

• Powdered sugar for dusting
• Fresh berries (like raspberries or blueberries)
• Whipped cream or vanilla Greek yogurt

Directions

Step 1: Prepare the Muffin Tin

I preheat the oven to 350°F and lightly grease a 12-cup muffin tin with non-stick spray or butter.

Step 2: Make the Batter

In a mixing bowl, I whisk the eggs and sugar until they’re pale and slightly frothy. Then I add the melted (and cooled) butter, flour, baking powder, and salt, whisking until smooth.

I pour in the milk slowly, followed by the lemon juice, lemon zest, and vanilla extract. The batter is thin, which is exactly how it should be.

Step 3: Fill the Muffin Cups

I divide the batter evenly among the 12 muffin cups, filling each about ¾ full. They puff slightly, so I make sure not to overfill.

Step 4: Bake

I bake for 22–25 minutes until the tops are lightly golden and the centers are set. A toothpick inserted should come out clean.

Step 5: Cool and Garnish

After baking, I let them cool in the pan for about 10 minutes, then transfer them to a wire rack. Once cooled, I dust them with powdered sugar and top with berries or cream if I’m feeling fancy.

Servings and Timing

This recipe makes 12 mini pies, and they’re ready in about 35 minutes total:

• Prep time: 10 minutes
• Bake time: 22–25 minutes
• Cooling time: 10 minutes

Variations

• Coconut Lemon Pies: Swap ¼ cup of flour for shredded coconut and use coconut milk.
• Berry-Lemon Swirl: Swirl in a tablespoon of berry puree before baking for a colorful twist.
• Honey-Lemon Pies: Replace half the sugar with honey for a deeper, earthy sweetness.

Storage/Reheating

• Refrigerator: I store them in an airtight container for up to 3 days.
• Freezer: I wrap each pie in plastic wrap and freeze for up to 2 months.
• Reheating: A quick 10–15 seconds in the microwave brings them back to life.

FAQs

Can I use bottled lemon juice instead of fresh?

I can, but I much prefer fresh lemon juice for a brighter flavor. If using bottled, I make sure it’s 100% juice without preservatives.

Can I make these dairy-free?

Yes, I’ve had success using dairy-free butter and almond milk or coconut milk for a creamy result.

Why is the batter so thin?

That’s normal for impossible pies. It sets into soft layers while baking—don’t worry!

How do I make them less sweet?

I reduce the sugar to ½ cup or use a sugar substitute like monk fruit. The lemon flavor still shines.

Can I make these ahead of time?

Absolutely. They’re great chilled, and I think the lemon flavor deepens overnight.

Conclusion

Mini Baby Lemon Impossible Pies are one of those recipes I keep coming back to. They’re simple, elegant, and always crowd-pleasing. I love how they come out of the oven with a delicate top and a silky, citrus-filled center—and all without having to fuss with crusts or fillings. Whether I serve them at brunch or bring them to a gathering, these mini pies always brighten the table and bring smiles all around.

Print