🍋 Baby Lemon Impossible Pies Recipe – Easy Mini Lemon Tarts That Bake Their Own Crust!

If you’re a fan of light, zesty desserts that practically melt in your mouth, you’re going to fall in love with these Baby Lemon Impossible Pies. These little lemon custard tarts are not only easy to make but also truly magical. Why are they called impossible pies? Because they form their own soft crust as they bake – no rolling, no pressing, no fuss.

Perfect for spring gatherings, afternoon tea, baby showers, or simply satisfying your lemon cravings, these mini lemon pies are bright, refreshing, and wonderfully simple to make from scratch. The tangy lemon flavor paired with the creamy texture and a dusting of powdered sugar makes these treats completely irresistible.

⭐ Why You’ll Love This Recipe

• ✅ No pie crust needed – batter creates its own layers.

• ✅ Only one bowl and a whisk required.

• ✅ Ready in under 30 minutes.

• ✅ Perfect balance of tart and sweet.

• ✅ Great for parties, lunch boxes, and make-ahead desserts.

📝 Ingredients for Baby Lemon Impossible Pies

Here’s what you’ll need to whip up these mini lemon miracles:

• 1 cup granulated sugar

• ½ cup all-purpose flour

• ¼ cup unsalted butter, melted

• 2 large eggs

• 1 cup milk (whole or 2% for best texture)

• ¼ cup freshly squeezed lemon juice (about 2 lemons)

• 1 tablespoon lemon zest (organic if possible)

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• Powdered sugar, for dusting

• Fresh lemon slices, for garnish (optional but beautiful)