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Mini Baby Lemon Impossible Pies

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These Mini Baby Lemon Impossible Pies are creamy, crustless lemon desserts baked in muffin tins with a soft custard-like center and lightly golden tops. Made in one bowl with simple ingredients, these individual lemon pies are easy, elegant, and perfect for brunch, tea, or dessert.

Ingredients

  • For the pies:
  • 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%)
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • Pinch of salt
  • Optional Garnish:
  • Powdered sugar
  • Fresh berries (raspberries, blueberries)
  • Whipped cream or vanilla Greek yogurt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or butter.
  2. In a large bowl, whisk eggs and sugar until pale and frothy.
  3. Add butter, flour, baking powder, and salt. Whisk until smooth.
  4. Slowly add milk, lemon juice, lemon zest, and vanilla. Whisk until fully combined. Batter will be thin.
  5. Divide batter evenly into muffin cups, filling about ¾ full.
  6. Bake for 22–25 minutes, until lightly golden on top and centers are set.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack.
  8. Once cooled, dust with powdered sugar and top with berries or whipped cream if desired.

Notes

  • Batter is very thin—this is normal for “impossible pie” style recipes.
  • Fresh lemon juice is best, but bottled can be used in a pinch.
  • Coconut milk works well for a dairy-free twist.
  • Use a sugar substitute like monk fruit for a lower-sugar version.

Nutrition

Find it online: https://recipesbyliza.com/rustic-roasted-vegetable-bake-with-cannellini-bean/