🍋 How to Make Baby Lemon Impossible Pies
1. Preheat your oven
Start by preheating your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or use non-stick spray.
2. Make the lemon pie batter
In a large mixing bowl, whisk together:
Then add:
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melted butter
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eggs
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milk
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lemon juice
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lemon zest
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vanilla extract
Whisk until the batter is smooth and thin – don’t worry, it’s supposed to be liquidy!
3. Fill the muffin tin
Pour the mixture evenly into the muffin cups, filling each about ¾ full. The batter will settle into the tin like a custard.
4. Bake
Place the muffin tin in the oven and bake for 22–28 minutes, or until the edges are lightly golden and the centers are just set. They may puff up during baking but will settle down as they cool.
5. Cool and decorate
Let the pies cool in the tin for 10–15 minutes, then carefully remove with a spoon or butter knife. Dust with powdered sugar and top with a small lemon wedge or twist for a fresh, citrusy touch.
👩🍳 Expert Tips & Variations
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Dairy-free version: Use almond or oat milk and a dairy-free butter alternative.
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Mini muffin version: For bite-sized lemon pies, use a mini muffin tin and bake for about 15–18 minutes.
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Add a blueberry twist: Place a few fresh blueberries in each muffin cup before baking for a pop of flavor and color.
🧊 Storage & Make Ahead
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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They taste great cold, but you can warm them slightly in the microwave (10–15 seconds) before serving.
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Can be made a day ahead for parties – just add powdered sugar right before serving.
📌 Perfect for Every Occasion
These easy lemon mini pies are a hit for:
