- Preheat the Oven – 350°F (175°C). Line a muffin tin with paper liners or grease well.
- Mix the Batter – In a large bowl, whisk together flour, sugar, and salt. Add eggs, melted butter, milk, lemon juice, zest, and vanilla. Mix until smooth and slightly thin (the batter will look more like custard than cake batter).
- Fill the Cups – Divide batter evenly into muffin cups, filling about ¾ full.
- Bake – 25–30 minutes, or until the tops are golden and centers just set (a slight jiggle is okay).
- Cool & Finish – Let cool in the pan before removing. Dust with powdered sugar before serving.
The First Bite Experience
Your fork sinks easily through the tender top, into a creamy, lemony middle, and finally meets that soft “impossible crust” at the base. The flavor is bright and tangy, balanced with just the right amount of sweetness. Each bite feels like a mini lemon custard pie, but without the work of making pastry.
Tips & Variations
- Make them coconut-lemon by adding ½ cup shredded coconut to the batter.
- Serve chilled for a refreshing summer dessert.
- Top with whipped cream or a few fresh berries for an elegant finish.
- Bake in a pie pan if you want one large version instead of minis.
Why You’ll Keep Baking These
They’re quick, cost-effective, and downright impressive for how little effort they take. Baby Lemon Impossible Piesare perfect for parties, bake sales, or as a sweet ending to a weeknight dinner. They prove that sometimes the simplest recipes are the most magical.