Baby Lemon Impossible Pies That Taste Like Magic Recipe

Introduction

These Baby Lemon Impossible Pies are a delightful treat that combines a tangy lemon filling with a magically self-forming crust. Perfectly creamy and light, they offer an effortless way to impress your guests or enjoy a refreshing dessert at home.

Ingredients

• 2 large eggs
• ¾ cup whole milk
• ¼ cup unsalted butter, melted
• ½ cup fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon lemon zest
• Optional garnishes: powdered sugar, whipped cream, fresh berries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease or butter small pie dishes or ramekins to prevent sticking.
2. Step 2: In a large bowl, whisk together the eggs, whole milk, melted butter, fresh lemon juice, and vanilla extract until smooth and combined.
3. Step 3: In a separate bowl, sift together the granulated sugar, all-purpose flour, baking powder, salt, and lemon zest.
4. Step 4: Gradually add the dry ingredients to the wet mixture, whisking continuously until the batter is smooth and free of lumps.
5. Step 5: Pour the batter evenly into the prepared pie dishes. The mixture will separate during baking, forming a crust with a creamy lemon filling.
6. Step 6: Bake for 40 to 45 minutes or until the tops are lightly golden and the filling is set but still slightly jiggly in the center.
7. Step 7: Allow the pies to cool completely on a wire rack. Refrigerate for at least 2 hours before serving to enhance the flavors and texture.
8. Step 8: Before serving, dust with powdered sugar and add whipped cream or fresh berries if desired for extra flavor and presentation.

Tips & Variations

• For a brighter lemon flavor, use freshly squeezed lemon juice and make sure to include the lemon zest.
• Try substituting whole milk with half-and-half for a richer filling.
• To make mini versions, use small tartlet pans and reduce baking time slightly.
• If you prefer a sweeter pie, increase the sugar by a tablespoon or two.

Storage

Store the pies covered in the refrigerator for up to 3 days. They are best enjoyed chilled. When ready to serve, you can let them sit at room temperature for about 10 minutes for a softer texture or serve straight from the fridge with garnishes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes these pies “impossible”?

The “impossible” aspect comes from the batter naturally separating during baking into a custard filling and a delicate crust without needing multiple steps or separate dough preparation.

Can I use lemon juice from a bottle instead of fresh lemon juice?

While bottled lemon juice can be used in a pinch, fresh lemon juice provides a brighter, fresher flavor that really makes this pie stand out.

Baby Lemon Impossible Pies That Taste Like Magic Recipe

Print Recipe

★★★★★

4.8 from 99 reviews

These Baby Lemon Impossible Pies deliver a magical combination of tangy lemon and creamy custard textures within a self-separating crust. Perfectly balanced with sweetness and citrus zest, these individual pies are easy to prepare and bake, offering a light, airy dessert that’s both elegant and comforting.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 to 6 individual pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients:

• 2 large eggs – Helps bind the ingredients and gives the pie its signature custard texture.
• ¾ cup whole milk – Adds creaminess and richness to the filling.
• ¼ cup unsalted butter, melted – Enhances flavor and contributes to the pie’s light structure.
• ½ cup fresh lemon juice – Brings that bright, tangy citrus kick.
• 1 teaspoon vanilla extract – Rounds out the flavors with a warm, aromatic note.

Dry Ingredients:

• ½ cup granulated sugar – Balances the tartness of the lemon.
• ¼ cup all-purpose flour – Helps form the self-separating crust.
• ½ teaspoon baking powder – Adds a bit of lift to create an airy texture.
• ¼ teaspoon salt – Enhances all the flavors.
• 1 tablespoon lemon zest – Intensifies the citrusy aroma and taste.

Optional Garnishes:

• Powdered sugar – A light dusting adds a sweet finishing touch.
• Whipped cream – Complements the tangy lemon flavor with creaminess.
• Fresh berries – Blueberries or raspberries add a pop of color and freshness.

Instructions

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). This temperature ensures even baking, allowing the custard to set perfectly while creating the characteristic ‘impossible’ crust.
2. Prepare the wet mixture: In a medium bowl, whisk together the eggs, whole milk, melted unsalted butter, fresh lemon juice, and vanilla extract until fully combined. This mixture will form the rich, citrusy custard base of the pies.
3. Combine dry ingredients: In a separate bowl, mix the granulated sugar, all-purpose flour, baking powder, salt, and lemon zest. These dry ingredients contribute structure, sweetness, and the vibrant lemon aroma to the pie crust and filling.
4. Mix wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain the tender texture that allows the pie to separate into custard and crust during baking.
5. Pour into ramekins: Lightly butter 4 to 6 individual ramekins or small oven-safe dishes. Evenly distribute the batter among them, filling each about three-quarters full to allow space for the crust to form and rise.
6. Bake the pies: Place the ramekins on a baking sheet and transfer them to the preheated oven. Bake for 35-40 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean. The pies will have a unique, layered texture once cooled.
7. Cool and garnish: Allow the pies to cool for at least 10 minutes. Once cooled, dust with powdered sugar, add a dollop of whipped cream, and garnish with fresh berries if desired, enhancing both presentation and flavor.
8. Serve and enjoy: Serve these delightful baby lemon impossible pies warm or chilled, savoring the magical balance of tartness and creamy sweetness in every bite.

Notes

• Use fresh lemon juice and zest for the best bright, citrus flavor.
• Ensure all ingredients are at room temperature for smooth batter blending.
• Do not overmix the batter to maintain the self-separating quality of the pie.
• You can substitute whole milk with half-and-half for an even richer custard.
• These pies can be made ahead and stored in the refrigerator for up to 2 days; reheat gently before serving if desired.
• For a dairy-free option, use a plant-based milk and butter substitute.

Keywords: lemon pie, impossible pie, individual pies, custard pie, lemon dessert, easy lemon dessert, self-separating crust, baked lemon custard