Baby Lemon Impossible Pies – Magical Self-Crusting Mini Desserts!
Introduction
These Baby Lemon Impossible Pies are tiny miracles of baking! With just one simple batter, they magically form their own delicate crust while baking into creamy, citrusy custard cups. Perfect for portion-controlled treats, tea parties, or when you crave lemon bliss without fuss.
Origin & Charm
The “impossible pie” concept became popular in mid-20th century home baking, where a single batter separates into layers during baking. This mini version captures the same old-fashioned magic with bright lemon flavor – no crust-rolling needed!
Ingredients (Makes 6)
For the Batter:
- ½ cup (100g) sugar
- ¼ cup (30g) flour
- 2 eggs
- 1 cup (240ml) milk
- 2 tbsp melted butter
- Zest + juice of 1 large lemon (3 tbsp juice)
- ½ tsp vanilla extract
- Pinch of salt
For Topping (Optional):
- Powdered sugar
- Whipped cream
- Blueberries
Step-by-Step Magic
1. Prep & Preheat (5 mins)
- Preheat oven to 350°F (175°C).
- Grease 6 ramekins or a muffin tin.
2. Mix the Miracle Batter (3 mins)
Blend all ingredients in a blender OR whisk vigorously until smooth (no lumps!).
3. Bake & Transform (25 mins)
- Pour batter into ramekins (¾ full).
- Bake until golden and set (center should jiggle slightly).
- Cool 10 mins – the crust will form as it sits!
Why It Works
✨ Flour sinks → Creates tender crust
✨ Eggs rise → Forms custard layer
✨ Lemon brightens → Balances sweetness
Serving Ideas
🍋 Warm with vanilla ice cream
🍋 Chilled with berry compote
🍋 Brunch-style with fresh mint
Pro Tip: Double the batch – they disappear fast!
Nutrition (Per Pie)
- Calories: ~150
- Carbs: 20g
- Protein: 4g
- Fat: 6g
Twists to Try
- Coconut: Replace ¼ cup milk with coconut milk
- Lime: Swap lemon for lime zest/juice
- Gluten-free: Use 1:1 GF flour
“Like lemon sunshine in edible cups!”