Description
These Baby Lemon Impossible Pies are mini magic desserts that form their own crust while baking! Bursting with zesty lemon flavor, they’re light, creamy, and irresistibly easy to make. Perfect for spring gatherings, baby showers, or an elegant bite-sized treat. No crust required—just mix, pour, and bake
Ingredients
½ cup all-purpose flour
1 cup sugar
2 eggs
¼ cup butter, melted
2 tbsp lemon juice
1 tsp lemon zest
1 cup milk
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease a mini muffin pan.
In a bowl, whisk together eggs, sugar, melted butter, milk, lemon juice, lemon zest, vanilla, and salt until well combined.
Stir in flour until batter is smooth.
Pour evenly into mini muffin cups, filling about ¾ full.
Bake 20–25 minutes until lightly golden and set.
Let cool completely in the pan. Pies will naturally form a light crust. Serve chilled or at room temperature.
Notes
For extra lemony flavor, add more zest. These freeze well—store in an airtight container for up to 1 month. Can also be baked in standard muffin tins for larger servings (adjust bake time accordingly).
Nutrition
- Serving Size: 1 mini pie
- Calories: 95
- Sugar: 10g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg