Baby Lemon Impossible Mini Pies
These Baby Lemon Impossible Mini Pies are bright, creamy, and wonderfully simple to make. They bake into tender little custard-style pies with a fresh lemon flavor that feels perfect for spring, brunch, or an easy dessert.
Equipment
- 1 Mini muffin pan
- 1 Mixing Bowl
- 1 Whisk
- 1 Wire rack
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.25 tsp salt
- 1 cup milk
- 0.25 cup butter melted
- 2 eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp alcohol-free vanilla
Instructions
- Preheat your oven and lightly grease a mini muffin pan or small tart pan. This helps the pies release cleanly once they are baked and cooled.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until everything looks evenly combined.
- Pour in the milk, melted butter, eggs, lemon juice, lemon zest, and alcohol-free vanilla. Whisk until the batter is smooth and well blended.
- Spoon the batter into the prepared pan, filling each cup about three quarters full. The batter is thin, so work carefully and evenly.
- Bake until the tops look lightly golden and the centers are just set. The pies should have a soft, custardy texture when done.
- Let the mini pies cool in the pan for a few minutes, then transfer them to a wire rack. Serve warm, at room temperature, or chilled if you prefer a firmer bite.
Notes
For the best lemon flavor, use fresh lemon juice and fresh zest rather than bottled juice. Make sure your eggs are well mixed into the batter so the texture stays smooth and even.
Do not overbake the pies, since they continue to set as they cool. A gentle bake keeps the centers soft and gives you that lovely impossible pie texture.
Store leftover mini pies in an airtight container in the refrigerator for up to 4 days. They taste great chilled, but you can also let them sit at room temperature for a few minutes before serving.