Baby Lemon Impossible Pies That Taste Like Magic Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
