Baby lemon impossible pies are the kind of magic I love in the kitchen—simple ingredients that come together to form layers of soft custard, subtle crust, and tangy lemon brightness. These little treats bake up in a muffin tin with no crust required, and they make the perfect bite-sized dessert for springtime gatherings, afternoon tea, or anytime I want something sweet and refreshing.
Why You’ll Love This Recipe
I love how easy and satisfying this recipe is. Everything goes into one bowl, and the pies bake up into tender, creamy mini desserts with a delicate lemon flavor that’s both nostalgic and fresh. They’re great for making ahead, and the individual size means no slicing—just grab and go.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Sweetened condensed milk
- Fresh lemon juice
- Eggs
- Unsalted butter (melted)
- Self-rising flour
- Vanilla extract
- Lemon zest
- Powdered sugar, for dusting
Optional garnishes:
- Whipped cream
- Fresh berries
- Mint leaves
Directions
- I preheat the oven to 350°F (180°C) and grease a 12-cup muffin tin well. I sometimes use paper liners, but I like the crisp edges from baking them directly in the tin.
- In a large bowl, I whisk together sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla, and lemon zest until smooth and pourable.
- I pour the batter evenly into the muffin cups, filling them about ¾ full.
- I bake the pies for 18–20 minutes, just until they’re set and lightly golden on top.
- After letting them cool in the pan for about 10 minutes, I gently remove them and let them cool completely on a wire rack.
- Once cool, I dust the tops with powdered sugar and garnish as desired before serving.
Servings and Timing
This recipe makes 12 mini pies. Prep time is about 10 minutes, and baking takes 18–20 minutes, so I can have these done in about 30–35 minutes total.
Variations
- I sometimes add shredded sweetened coconut for a tropical twist.
- A few fresh raspberries or blueberries in each cup before baking adds bursts of fruity flavor.
- I’ve made a gluten-free version using 1:1 gluten-free self-rising flour and it works beautifully.
- For a subtle herbal note, I infuse the lemon juice with a sprig of thyme or rosemary before mixing.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. They’re delicious chilled or at room temperature. If I want to warm them slightly, a few seconds in the microwave does the trick. These pies also freeze well—just thaw in the fridge and dust with powdered sugar before serving.
FAQs
Can I freeze baby lemon impossible pies?
Yes, I wrap them tightly and freeze for up to 2 months. I thaw in the fridge overnight and dust with powdered sugar before serving.
What if I don’t have self-rising flour?
I make my own by mixing ½ cup all-purpose flour with ¾ teaspoon baking powder and a pinch of salt.
Can I use other citrus?
Absolutely. Lime and orange juice (and zest) work beautifully for different flavor profiles.
Why are they called “impossible” pies?
Because the batter magically separates into layers as it bakes—giving a light crust, custard middle, and golden top without needing multiple steps.
Do they need to be served cold?
Not at all. I like them both at room temp and chilled, but chilling makes the texture firmer and the flavor even more lemony.
Conclusion
Baby lemon impossible pies are the ultimate easy dessert—light, creamy, and packed with bright lemon flavor. They look elegant, feel nostalgic, and couldn’t be simpler to make. Whether I’m sharing them at a brunch or sneaking one from the fridge for a late-night treat, they always bring a little sunshine to the table.
Print
Baby Lemon Impossible Pies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini pies
- Category: Dessert, Mini Bakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These baby lemon impossible pies are mini magic desserts that bake into layers of tender custard, subtle crust, and zesty lemon flavor—all without needing a crust! Easy to make in a muffin tin, they’re perfect for spring gatherings, tea parties, or any time you crave a light, citrusy treat.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 2 large eggs
- ¼ cup unsalted butter, melted
- ½ cup self-rising flour
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- Powdered sugar, for dusting
- Optional Garnishes:
- Whipped cream
- Fresh berries
- Mint leaves
Instructions
- Preheat oven to 350°F (180°C). Grease a 12-cup muffin tin well (or use paper liners if preferred).
- In a mixing bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla, and lemon zest until smooth.
- Pour the batter evenly into the muffin cups, filling about ¾ full.
- Bake for 18–20 minutes, until set and lightly golden.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and garnish as desired before serving.
Notes
- To make your own self-rising flour: use ½ cup all-purpose flour + ¾ tsp baking powder + pinch of salt.
- Add shredded coconut or fresh berries to the batter for extra flavor.
- These freeze well—thaw in the fridge and dust with fresh powdered sugar before serving.
- Can be made with lime or orange juice for citrus variety.
