Baby Lemon Impossible Pies
Delicate mini lemon pies that combine the flavors of lemon curd and cake in a fuss-free, crustless custard.
Ingredients
Main Ingredients
- 2 large large eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour (sifted)
- 1/4 cup unsalted butter, melted (cool slightly)
- 1 1/4 cups whole milk
- 1 tbsp lemon zest (from 1–2 lemons)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 tsp vanilla extract
- 1/4 tsp salt
- optional powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin or silicone molds.
- In a medium bowl, whisk the eggs and sugar until smooth and slightly frothy, about 30–60 seconds by hand.
- Whisk in the melted butter, whole milk, lemon zest, lemon juice, vanilla extract, and salt until fully combined.
- Sift in the all-purpose flour and fold gently until the batter is smooth and lump-free without overmixing.
- Pour or spoon the batter into the prepared tin, filling each cup about three-quarters full.
Baking
- Bake for 25–30 minutes or until the edges are golden and the centers are just set with a slight jiggle.
- Let the pies cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Dust the tops with powdered sugar before serving, if desired.
Serving Suggestions
- Serve with a dusting of powdered sugar and a thin lemon slice or extra zest.
- Pair these pies with tea or coffee, such as Earl Grey or a bright green tea.
- Optionally, add a dollop of whipped cream or a spoon of lemon curd alongside each pie.
Notes
These pies can be stored at room temperature for up to 24 hours or in the refrigerator for up to 4 days. For freezing, wrap each cooled pie individually in plastic wrap and freeze for up to 1 month.