Baby Lemon Impossible Pies

Ooooh “Baby Lemon Impossible Pies”? That sounds adorable and delicious! Are you thinking of mini versions of the classic Impossible Pie with a lemon twist?

For context: Impossible Pie is a retro-style dessert where the ingredients magically form their own crust while baking. It’s super easy—no pie crust needed, just mix, pour, and bake!

Here’s a recipe for Mini Lemon Impossible Pies (aka Baby Lemon Pies) baked in a muffin tin:

🍋 Baby Lemon Impossible Pies Recipe

Makes: about 12 mini pies
Prep Time: 10 mins
Bake Time: 25-30 mins

🧈 Ingredients:

• 1/2 cup (1 stick) butter, melted

• 3/4 cup sugar

• 2 large eggs

• 1/2 cup all-purpose flour

• 1 cup milk (whole or 2%)

• 1/4 cup fresh lemon juice

• Zest of 1 lemon

• 1 tsp vanilla extract

• Pinch of salt

• Optional: powdered sugar for dusting

🧁 Directions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin very well (or use silicone liners).

2. In a large mixing bowl, whisk together the sugar, flour, and salt.

3. Add in eggs, melted butter, milk, lemon juice, lemon zest, and vanilla. Mix until smooth (batter will be very thin—don’t worry!).

4. Pour batter evenly into the muffin tin.

5. Bake for 25–30 minutes, or until the tops are lightly golden and centers are just set.

6. Let them cool completely in the pan—they’ll firm up as they cool.

7. Dust with powdered sugar before serving if desired.