Easy Baby Lemon Impossible Pies Recipe
Here’s How to make Baby Lemon Impossible pies. This easy Baby Lemon impossible pies recipe with condensed milk and lemon is quick to make. These crustless lemon custard pie look incredibly impressive and fancy. All you need is a can of condensed milk and a few pantry staples to make these miniature retro dessert for parties.
Quick answer: Baby lemon impossible pies are mini, crustless lemon custard pies that form their own delicate crust as they bake. Whisk condensed milk, milk, fresh lemon juice and zest, egg yolks, melted butter and flour, fold in whipped egg whites, divide into a greased muffin tin, and bake at 350°F for 22 to 25 minutes. They take about 15 minutes to put together and are the easiest fancy-looking dessert you can make.
Baby Lemon Impossible Pies are a delicious mini lemon custard pies that form their own crust and a magic custard filling as they bake. Their golden exterior and velvety lemon filling of sweetened condensed milk blended with lemon curd is an irresistible blend of sweet and tangy
Whether you’re new to the concept of impossible pies or already a fan, this lemon-filled old-fashioned lemon impossible pie recipe is guaranteed to bring bright, sunny flavors to your table. Perfectly suited for spring celebrations or even a cozy weekday treat, these adorable single-serve desserts deliver a vibrant, citrusy punch that brightens up any meal.
Traditionally this crustless lemon impossible pie is baked as one big pie. But in this “baby” version we bake them as individual mini lemon impossible pies in muffin tin for cute single-serving desserts. These are a perfect and Easy bite sized desserts for parties.
Holiday season has only just wrapped up, A new year has started dessert lovers have already started to plan for Easter. Miniature desserts trend that started during festive season is here to stay I have already shared a few. Now these baby lemon impossible pies are about to steal the spotlight. These miniature impossible pies have a zesty, uplifting flavors and for this simple reason delightful little pies went viral on social media.
If you’re seeking something fresh and captivating to spruce up your Easter menu, these baby lemon impossible pies are a perfect little dessert for Easter.
Why You’ll Love These Baby Lemon Impossible Pies
- Easy and Quick: No need to roll out pastry dough. The batter magically separates into layers as it bakes.
- Fresh & Tangy: Uses fresh lemon juice and lemon zest for that bold citrus flavor.
- Perfect Individual Portions: Baked in a muffin tin for easy serving and portion control. Everyone enjoys their own equal slice of indulgence without the fuss of slicing or serving
- Retro Charm: An old-fashioned impossible pie concept that never goes out of style.
Key Ingredients for Baby Lemon Impossible Pies
- Butter – Unsalted butter to form that “impossible” crust layer that is signature of Baby lemon impossible pies .
- Condensed milk – For this easy version we are using condensed milk instead of lemon curd.
- All-Purpose Flour – Encourages the batter to separate into layers, forming a thin crust.
- Eggs – The binding agent that creates a luscious custard.
- Whole Milk – Ensures a creamy filling in these baby lemon pies.
- Fresh Lemon Juice & Zest – The star ingredients. Aim for fresh over bottled lemon juice for the maximum taste.
- Vanilla Extract & Salt – Subtle flavor enhancers that make each bite heavenly.
How to Make Baby Lemon Impossible Pies
Follow these simple steps for an easy recipe of Lemon Impossible pies experience in miniature form:
- Preheat your oven to 350°F (175°C).
- Start with separating egg yolks and whites.
- In a bigger bowl combine egg yolk, butter, condensed milk, milk, lemon zest. Whisk until smooth.
- Once the mix is smooth add lemon juice, all purpose flour and whisk to make a smooth batter.
- Prep the muffins pan brush it with melted butter.
- Whisk the egg white for form soft peaks. Transfer these whisked egg whites to the bowl where we have combined other lemon custard pie ingredients.
- Add vanilla extract and gently fold in these whisked whites to make a soft fluffy batter
- Divide the batter evenly into the muffin cups, filling each about three-quarters full.
- Bake for 22–25 minutes, or until the tops are set and lightly golden. A toothpick inserted should come out clean or with just a few moist crumbs.
- Cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar just before serving. And Enjoy these luscious Baby lemon Impossible pies.
Tips for Perfect Baby Lemon Impossible Pies
- Room Temperature Ingredients: Ensures a smoother batter and even baking.
- Don’t Skip the Zest: It contains essential oils that give these pies their bright lemon flavor.
- Keep an Eye on Baking Time: Over-baking can result in a dry custard. Remove from the oven as soon as the centers are just set.
- Serve Chilled or at Room Temp: Both ways are delicious, with the texture of the custard becoming even creamier after refrigeration.
- Grease the Tin Well: butter every cup right into the corners, or use a silicone tin, so the pies release cleanly.
- Check for Doneness: the edges are set and lightly golden and the centers wobble only slightly. They firm up as they cool, so avoid overbaking.
Variations and Substitutions
- Key Lime Twist: Substitute lemon juice and zest with fresh lime for mini key lime impossible pies.
- Coconut Flair: Stir shredded coconut into the batter for a tropical flavor.
- Bisquick Option: For a classic retro Bisquick approach, swap out the flour for a standard baking mix.
- Gluten-Free: Use a 1:1 gluten-free flour blend for an easy gluten-free dessert.
- Lemon-Poppy Seed: fold in 1 teaspoon of poppy seeds for a bakery-style twist.
- Extra Tangy: add an extra tablespoon of lemon juice and a little more zest.
Baby Lemon Impossible Pies Recipe With Lemon Curd
This lemon impossible pies recipe with condensed milk and lemon curd is quite popular in Australia.
Easy Lemon Impossible Pie Recipe FAQs
What is Lemon Curd?
Lemon curd is a creamy lemony custard made with fresh lemon juice, eggs, sugar, lemon zest, and butter. The eggs thicken in it, give it a custard-like texture. It’s a versatile addition to desserts, often used as a filling for tarts, topped on pancakes, scones, cakes and biscuits.
Why This Crustless Lemon Custard Pie Is Called Impossible?
These are called “impossible pies” because a single loose batter separates into layers during baking and that creates a light crust, a soft filling that is gooyi in centre, and a golden top without any pastry dough.
How to store baby lemon impossible pies
You can store leftover Baby Lemon Impossible Pies in an airtight container in the refrigerator for up to 3–4 days.
Can You Reheat Baby Impossible pies?
They’re delicious cold or warmed slightly in the microwave. Dust with powdered sugar just before serving to ensure it doesn’t dissolve into the custard surface.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the brightest flavor and is worth it here, but good-quality bottled juice works in a pinch. Either way, add the zest of a real lemon for the best citrus flavor.
How do I stop them sticking to the muffin tin?
Grease every cup thoroughly, including the sides, or use a silicone muffin tin. Let the pies cool in the pan for about 10 minutes so they set before you lift them out.
How do I know when they are done?
The edges are set and lightly golden and the centers wobble just slightly. They continue to set as they cool, so take them out before the centers look firm to avoid a dry custard.
Can I make them ahead and freeze them?
Yes. They keep in an airtight container in the fridge for 3 to 4 days, and they freeze well for up to 2 months. Thaw overnight in the fridge and dust with powdered sugar just before serving.
Serving Suggestions
These Baby lemon impossible pies shine on their own, but you can pair them with fresh berries, whipped cream, or even a drizzle of lemon curd for extra zing. They make a great sweet treat at brunches, potlucks, or holiday gatherings. Round out the table with the best lemonade, strawberry lemonade, or custard yogurt toast.
Since the time I started making these baby lemon impossible pies recipe at home I feel these are the best dessert idea ever! Automatically portion controlled, easy to make and SO delicious.
More Such Recipes
- Eggless Chocolate Chip & Blueberry muffins
- Eggless Banana Bread
- Basque Cheesecake Recipe
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How to Make Baby Lemon Impossible Pies Recipe
Ingredients
- 2 egg yolks
- 1/2 tsp lemon zest
- ½ cup condensed milk sweetened
- 2 tbsp butter softened
- 2 tbsp lemon juice fresh
- ¼ cup all-purpose flour
- ¼ cup milk
- 2 egg whites
- ½ tsp vanilla extract
- Butter for greasing the tray
- Icing sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Start with separating egg yolks and whites.
- In a bigger bowl combine egg yolk, butter, condensed milk, milk, lemon zest. Whisk until smooth.2 egg yolks, 1/2 tsp lemon zest, ½ cup condensed milk, 2 tbsp butter, ¼ cup milk
- Once the mix is smooth add lemon juice, all purpose flour and whisk to make a smooth batter.2 tbsp lemon juice, ¼ cup all-purpose flour
- Prep the muffins pan brush it with melted butter.Butter
- Whisk the egg white for form soft peaks. Transfer these whisked egg whites to the bowl where we have combined other lemon custard pie ingredients.2 egg whites
- Add vanilla extract and gently fold in these whisked whites to make a soft fluffy batter½ tsp vanilla extract
- Divide the batter evenly into the muffin cups, filling each about three-quarters full.
- Bake for 22–25 minutes, or until the tops are set and lightly golden. A toothpick inserted should come out clean or with just a few moist crumbs.
- Cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar just before serving. And Enjoy these luscious Baby lemon Impossible pies.Icing sugar
Notes
- Room Temperature Ingredients: Ensures a smoother batter and even baking.
- Don’t Skip the Zest: It contains essential oils that give these pies their bright lemon flavor.
- Keep an Eye on Baking Time: Over-baking can result in a dry custard. Remove from the oven as soon as the centers are just set.
- Serve Chilled or at Room Temp: Both ways are delicious, with the texture of the custard becoming even creamier after refrigeration
We are in love with these Lemony gooey centre filled impossible pies and I keep whipping a batch now and then. If you love easy desserts do give them and try and share your feedback with me. Also do rate this recipe by clicking on stars.
these came out perfect!