Introduction
Remember those sunny afternoons when grandma would pull out her favorite pie recipe, filling the kitchen with the sweet scent of lemon and butter? These Baby Lemon Impossible Pies bring that same comfort and nostalgia — in adorable, single-serve form. They’re light, zesty, and unbelievably easy to make. The magic? You don’t even need a crust — the pie forms its own layers as it bakes!
Ingredients
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 cups milk
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• A pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or individual ramekins.
2. Blend together eggs, sugar, flour, melted butter, milk, lemon juice, lemon zest, vanilla, and salt until smooth.
3. Pour the batter evenly into the prepared cups.
4. Bake for 25–30 minutes, or until the tops are lightly golden and set in the center.
5. Cool completely, then refrigerate for at least 1 hour before serving.
Serving Suggestions
Serve chilled with a dollop of whipped cream, a sprinkle of powdered sugar, or a thin lemon slice on top. Perfect for baby showers, tea parties, or a simple afternoon treat.
Why You’ll Love This Recipe
🍋 No crust, no fuss: The pie creates its own layers — soft custard on the bottom and a golden top.
💛 Perfectly portioned: Mini size makes them great for sharing (or not 😉).
✨ Classic flavor: Sweet, tart, and creamy — just like the pies grandma used to bake.
📸 Picture-perfect: These little pies look beautiful on any dessert table.
Pro Tips
• Use fresh lemon juice for the best flavor.
• Don’t overbake — the centers should still have a slight jiggle.
• Store leftovers in the fridge for up to 3 days.
