Baby Lemon Impossible Pies

Instructions:

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Lightly grease or spray a 12-cup muffin tin or a similar mini pie baking dish to ensure easy removal after baking.

Step 2: Mix the Ingredients

1. In a medium mixing bowl, whisk together the sugar, flour, and salt until well combined.
2. In a separate bowl, whisk the eggs until they are lightly beaten. Add the milk, melted butter, lemon zest, lemon juice, and vanilla extract. Mix until everything is well incorporated.
3. Gradually add the wet ingredients into the dry ingredients and stir to combine. You should have a smooth batter-like mixture at the end.

Step 3: Pour and Bake

1. Divide the batter evenly among the muffin cups or mini pie dishes. The batter will be quite liquidy, but don’t worry—it will set into a custard-like filling with a delicate, soft crust during baking.
2. Bake the pies for 25-30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. The pies should have a slight wobble in the middle, which is fine—they will firm up as they cool.

Step 4: Cool and Serve

1. Allow the Baby Lemon Impossible Pies to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
2. Once they’re completely cooled, dust the tops with a light sprinkling of powdered sugar for an elegant finish. Garnish with a sprig of fresh mint or a thin slice of lemon for a touch of color and extra citrus flair.

Serving Suggestions:

• For Extra Lemon Flavor: Serve with a dollop of whipped cream or a spoonful of lemon curd on top for added creaminess and more citrus punch.
• Pairing Options: These little lemon pies go beautifully with a cup of hot tea or a refreshing iced drink like lemonade.
• Make It a Party Dessert: If you’re hosting a gathering, serve the pies on a platter with fresh berries like raspberries or blueberries for a burst of color and a tangy contrast to the sweetness of the pie.

Tips and Variations:

• Make It Gluten-Free: To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for the best texture.
• Switch Up the Citrus: While lemon is the star here, you can experiment with other citrus fruits like lime or orange for a different flavor profile. Just make sure to adjust the zest and juice amounts accordingly.
• Mini Tart Shells: For a more traditional tart crust, you can bake the batter in pre-made mini tart shells instead of a muffin tin for an elegant look and a crispier texture.
• Add a Crust: While the “impossible” part of the pie doesn’t require a crust, you can optionally make a buttery graham cracker or shortbread crust for added texture. Just press the crumbs into the bottom of each muffin cup before pouring in the filling.

Why You’ll Love This Recipe:

These Baby Lemon Impossible Pies are the perfect balance of tangy and sweet, with a creamy texture that’s hard to resist. The best part is that the pie magically forms its own crust while baking—no need for any pre-baking or fussing with traditional pie dough!

Whether you’re serving them for a family dessert, a holiday treat, or a special occasion, these mini pies will impress with their bright lemon flavor and elegant appearance. Plus, they’re quick and easy to prepare, making them a great option for both beginner and seasoned bakers.

With their light, custardy filling and effortless preparation, these Baby Lemon Impossible Pies are sure to become a go-to recipe for your next dessert craving. Give them a try, and indulge in a refreshing citrus treat that’s as delicious as it is simple!