Baby Lemon Impossible Pies: A Zesty, Bite-Sized Delight

If you’re a fan of desserts that are quick, easy, and bursting with flavor, then Baby Lemon Impossible Pies are sure to become your new favorite treat. These miniature pies are the perfect balance of tangy lemon, smooth custard, and a light, crumbly crust—all baked into a cute, single-serving size. What makes these pies even more special is that they are impossible pies—meaning, as they bake, the ingredients magically separate into a golden crust and creamy filling without any extra effort. Whether you’re hosting a party or just craving a quick dessert, these little lemon wonders are a hit every time!

Ingredients:

For the pies:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk (whole milk or any milk of your choice)
• 1/4 cup unsalted butter, melted
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For garnish (optional):

• Powdered sugar, for dusting
• Fresh berries, such as raspberries or blueberries
• Whipped cream

Instructions:

Step 1: Preheat the Oven and Prepare the Muffin Tin

Start by preheating your oven to 350°F (175°C). Next, prepare a muffin tin by lightly greasing the cups with butter or non-stick cooking spray. This will ensure that your baby lemon impossible pies come out easily once they are done baking.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. These dry ingredients form the base for the pies and will help create the impossible crust that forms during baking.