Description
These Baby Lemon Impossible Pies taste like magic with their creamy lemon filling and delicate golden crust. They’re easy to make, dreamy in texture, and perfect for gatherings or everyday indulgence.
Ingredients
1 cup granulated sugar (or coconut sugar)
½ cup melted unsalted butter
1 cup milk (or almond/oat milk)
3 large eggs (room temperature)
1 cup all-purpose flour (or gluten-free blend)
2 tsp baking powder
1 tsp vanilla extract
Zest of 2 lemons
½ cup fresh lemon juice (2–3 lemons)
Pinch of salt
Optional: powdered sugar, whipped cream, fresh berries
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
2. Whisk together sugar and melted butter until smooth.
3. Add milk, eggs, vanilla, lemon zest, and lemon juice. Mix until combined.
4. Sift in flour, baking powder, and salt. Gently fold into the mixture.
5. Pour batter into the prepared dish.
6. Bake for 30–40 minutes until set and lightly golden.
7. Let cool for 10–15 minutes before serving.
8. Dust with powdered sugar, top with berries or cream if desired.
Notes
Always use fresh lemon juice and zest for optimal flavor.
Don’t overmix the batter—gently fold in the flour for the best texture.
Serve warm or chilled depending on your mood.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 210
- Sugar: 22g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: baby lemon pies, lemon impossible pies, mini lemon pies, magical lemon dessert