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Mini Lemon Impossible Pies

Light, creamy mini lemon pies that magically form layers while baking—no separate crust needed. Bright citrus flavor with a soft custard center, perfect for spring desserts or tea-time treats.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American, European
Calories: 150
Ingredients Method Notes

Ingredients
  

  • ½ cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter melted
  • 2 cups milk room temperature
  • 4 large eggs
  • ⅓ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Method
 

  1. Preheat oven to 180°C (350°F) and grease a muffin tin or line with cupcake liners.
  2. In a bowl, whisk eggs and sugar until smooth and slightly pale.
  3. Add melted butter, milk, lemon juice, lemon zest, and vanilla extract. Mix well.
  4. Stir in flour and salt until you get a smooth, thin batter.
  5. Pour batter into muffin cups, filling each about ¾ full.
  6. Bake for 25–30 minutes until tops are lightly golden and centers are just set.
  7. Remove from oven and let cool completely in the pan.
  8. Chill for 30 minutes if you prefer a firmer texture.
  9. Serve as is or dust lightly with powdered sugar if desired.

Notes

  • The batter will be thin—this is normal and helps create the layered texture.
  • Use fresh lemon juice for the best flavor.
  • Do not overbake; a slight jiggle in the center is perfect.
  • Store in the refrigerator for up to 4 days in an airtight container.
  • Best served chilled or slightly at room temperature.