Baby Lemon Impossible Pies
These Baby Lemon Impossible Pies are light, luscious, and magically self-crusting. With a sunny lemon flavor and a delicate, self-forming crust, they are perfect for spring brunches, baby showers, or as a sweet fridge treat. Made in a blender or one bowl, these mini custard pies come together effortlessly and chill into a silky, dreamy texture.
Equipment
- Blender or Mixing Bowl
- Muffin Tin
Ingredients
- 4 tbsp butter melted
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup fresh lemon juice not bottled
- 1 tbsp lemon zest from fresh lemons
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a blender or bowl, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
- Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
- Bake for 28–32 minutes until the tops are lightly golden and centers are just set.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.
Notes
For best results, use fresh lemons. For added flair, sprinkle sugar into the muffin tins before pouring the batter. Pies can be frozen after cooling—wrap individually and store in a freezer-safe bag up to 2 months.