Miniture Lemon Impossible Pie
There’s nothing quite like the joy of whipping up a dessert that’s not only quick and easy but also leaves everyone at the table smiling.
That’s exactly how I feel about Miniature Lemon Impossible Pie. I’ve made this recipe more times than I can count, and it never fails to impress. These bite-sized treats have the perfect blend of zesty lemon and creamy goodness, all wrapped up in a light, crust-like base that forms as it bakes.
What I love most about this recipe is how easy it is to make, even on the busiest of days. I often throw these together while helping the kids with homework or prepping dinner.
My family devours them, and I love that they’re both a great snack and a delightful dessert. If you’re looking for a recipe that’s going to hit all the right notes, this is it.
Questions I Often Get Asked About This Recipe
Q: Why is it called “Impossible Pie”?
A: The name “Impossible Pie” comes from the way the pie magically creates its own crust during baking. You pour everything in one dish, and somehow it separates into a creamy filling with a perfect crust at the bottom!
Q: Can I use store-bought lemon juice instead of fresh?
A: Fresh lemon juice really makes a difference in flavor, but if you’re short on time, bottled juice works too. Just be sure to taste and adjust the sweetness if needed.
Q: Can I make these ahead of time?
A: Absolutely! These mini pies keep well in the fridge for up to 3 days, making them perfect for meal prep or having a treat ready when you need it.
Q: Do I need to blind-bake the crust?
A: Nope! That’s the beauty of Impossible Pie—the crust forms on its own as it bakes. No extra steps required!
Q: Can I make a full-size pie instead of mini pies?
A: Yes! This recipe works just as well for a single, larger pie. Just adjust the baking time and keep an eye on it.
What You Need to Make Miniature Lemon Impossible Pie
1 cup milk
½ cup sugar
½ cup flour
2 large eggs
¼ cup unsalted butter (melted)
Zest and juice of 1 lemon
1 tsp vanilla extract
A pinch of salt
Powdered sugar (optional for dusting)
Equipment:
Muffin tin
Mixing bowls
Whisk or hand mixer
How to Make Miniature Lemon Impossible Pie
Preheat the oven to 350°F (175°C) and grease your muffin tin.
In a large bowl, whisk together the milk, sugar, flour, eggs, melted butter, lemon juice, lemon zest, vanilla, and salt until smooth and well-combined.
Pour the mixture into the muffin tin, filling each cavity about ¾ full.
Bake for 20-25 minutes, or until the pies are set and the tops are lightly golden. They may puff up slightly but will settle as they cool.
Cool completely in the tin before removing. If desired, dust with powdered sugar before serving.
Tips for Perfect Miniature Lemon Impossible Pie
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for a smoother batter.
Lemon Zest First: Always zest your lemon before juicing—it’s much easier!
Don’t Overfill: Only fill the muffin tins ¾ full to allow room for the pies to puff up during baking.
Cooling is Key: Let the pies cool completely before attempting to remove them from the tin, as this will help them firm up and make them easier to handle.
Reader Reviews
4.5 stars – Sarah
“My kids loved these! They were so easy to make, and the lemon flavor was spot on. Will definitely be making these again.”
5 stars – Jess
“These mini pies were the perfect bite-sized dessert for our family dinner. Everyone was raving about them, and I loved how simple the recipe was.”
4 stars – Emma
“Super yummy! I used bottled lemon juice because I was out of fresh lemons, but they still turned out great. Next time I’ll try fresh!”
5 stars – Claire
“I can’t believe how easy these were! I’ve tried making impossible pie before, but this miniature version is perfect for portion control. Will be adding this to my dessert rotation!”
5 stars – Kelly
“Amazing! I made these for a party, and they were gone in minutes. So light and refreshing!”
Printable recipe card:
Miniature Lemon Impossible Pie
These Miniature Lemon Impossible Pies are a perfect bite-sized dessert with a zesty, creamy filling that forms its own crust as it bakes. Quick and easy to make, they’re sure to be a hit with your family!
Ingredients
- 1 cup milk
- ½ cup sugar
- ½ cup flour
- 2 large eggs
- ¼ cup unsalted butter (melted)
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
- A pinch of salt
- Powdered sugar (optional for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together all ingredients until smooth.
- Pour into muffin tin, filling each cup ¾ full.
- Bake for 20-25 minutes until set and golden.
- Let cool completely before removing. Dust with powdered sugar if desired.
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If You Enjoyed This Recipe, Please Share!
If you loved these Miniature Lemon Impossible Pies, don’t keep them to yourself! Share this recipe with friends and family, or post it on your social media to let others in on this easy, delicious dessert.
Whether it’s a busy weeknight treat or a weekend gathering, this recipe is sure to impress. Plus, sharing it helps others discover quick and tasty recipes just like this one. Let’s spread the lemon love!
