Some recipes feel like kitchen magic. Impossible pies are one of them. You pour one simple batter into a pan, and as it bakes, it magically separates into three delicious layers: a tender crust on the bottom, a creamy custard center, and a golden topping. Now take that idea, add a burst of zesty lemon, and shrink them into little single-serve delights — and you’ve got Baby Lemon Impossible Pies.
These mini pies are bright, creamy, and full of sunshine flavor. Perfect for brunches, tea parties, holidays, or simply when you want a refreshing bite-sized dessert.
Why They’re Called “Impossible”
When these pies bake, something fascinating happens:
- The flour sinks and forms a light, pastry-like crust.
- The egg and milk mixture creates a custardy middle.
- The sugar and lemon zest rise slightly, leaving a delicate golden top.
It looks like you worked hard with multiple steps, but really — it’s just one easy batter. That’s the impossible magic.
Ingredients You’ll Need (makes about 12 baby pies)
- ½ cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter, melted and cooled
- 2 cups whole milk
- ½ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar, for dusting