Introduction:
Baby Lemon Impossible Pies are a delightful, mini version of the classic impossible pie. These individual pies are bursting with bright, zesty lemon flavor and have a unique texture that forms as they bake, creating a soft, custard-like filling with a slight golden crust. They are called “impossible” because of the way the ingredients magically separate into layers while baking without the need for a traditional pie crust. These mini treats are perfect for parties, family gatherings, or when you want a sweet and tangy dessert without too much fuss!
Ingredients:
1/2 cup (115g) butter, melted
1 cup (200g) granulated sugar
1/2 cup (120ml) whole milk
1/2 cup (120ml) fresh lemon juice
1 tablespoon lemon zest
4 large eggs
1 cup (125g) all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
Powdered sugar (optional, for dusting)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or use mini pie pans for individual servings.
Prepare the Batter: In a large mixing bowl, whisk together the melted butter, sugar, milk, lemon juice, and lemon zest until fully combined. Add the eggs one at a time, whisking well after each addition.
Add Dry Ingredients: In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined.
Fill the Molds: Pour the batter evenly into the prepared muffin tin or mini pie pans, filling each about 3/4 full.
Bake: Bake for 25-30 minutes or until the tops are lightly golden, and a toothpick inserted into the center comes out clean. The pies will puff up and set as they cool.
Cool and Serve: Allow the mini lemon pies to cool for 10-15 minutes before removing from the molds. Dust with powdered sugar before serving, if desired.
Description:
These Baby Lemon Impossible Pies are an irresistible combination of creamy lemon custard and a slightly firm, golden top. The texture is similar to a lemon bar but with a more custardy, delicate consistency. The fresh lemon juice and zest give them a tangy kick that pairs perfectly with the sweetness of the sugar, creating a balanced flavor profile. The “impossible” part comes from the way the batter forms a pie-like structure without the need for any pie crust!
Tips:
Muffin Tin Alternative: If you don’t have a mini pie pan or muffin tin, you can bake the mixture in a regular pie dish, but adjust the baking time accordingly (about 45 minutes).
Storage: These pies can be stored in an airtight container in the fridge for up to 3-4 days. Enjoy cold or at room temperature.
Make-Ahead: You can prepare the batter the night before and bake them fresh the next day.
Tartness Level: If you prefer a less tart pie, reduce the amount of lemon juice by a tablespoon or two.
Variations:
Berry Lemon Impossible Pie: Add fresh or frozen berries (like blueberries or raspberries) to the batter before baking for a fruity twist.
Coconut Lemon Impossible Pie: Add 1/4 cup shredded coconut to the batter for a tropical flavor that complements the lemon.
Lime Version: Replace the lemon juice and zest with lime juice and zest for a lime impossible pie variation.
Corrections/Adjustments:
Too runny batter: If the batter seems too liquidy, check if you’ve measured the ingredients correctly, especially the flour. You may also need to adjust the baking time slightly to ensure the pies set properly.
Pies not rising: Ensure your baking powder is fresh. If your pies are flat, adding a pinch more baking powder can help.
Enjoy!
These Baby Lemon Impossible Pies are the perfect balance of tangy, sweet, and custardy goodness. Serve them at your next gathering or as a special treat anytime you’re craving a little slice of sunshine. Enjoy!