Mini Lemon Impossible Pies
If there’s one dessert that never fails to bring a smile to my family’s face, it’s these Mini Lemon Impossible Pies. I remember the first time I made them—it was a busy weekday, and I needed something quick, easy, and delicious to satisfy my family’s sweet tooth. I had a few lemons on hand, some basic pantry staples, and a craving for something light, tangy, and utterly irresistible. That’s how this recipe became a staple in our home!
What I love most about these mini pies is their simplicity. There’s no need to roll out complicated crusts or fuss over delicate fillings. Everything comes together effortlessly, and the result is a perfectly balanced lemony treat with a hint of sweetness, a touch of tartness, and a delightful custard-like texture. Plus, the individual servings make them ideal for family gatherings, lunchbox treats, or even a casual weekend indulgence.
The first time I served these, my kids couldn’t get enough. My husband, who isn’t usually a fan of citrus desserts, was completely hooked. The best part? They’re so easy to make that I can whip up a batch on a whim whenever we need a little pick-me-up. If you love lemon desserts but don’t want the hassle of making a full pie, these little bites of sunshine will quickly become your new favorite!
Questions I Often Get Asked About This Recipe
Can I use bottled lemon juice instead of fresh? While you can use bottled lemon juice in a pinch, fresh lemon juice provides a much brighter, fresher flavor. If you want that perfect tangy balance, fresh is best!
Do I need to pre-bake the crust? Nope! These mini pies bake all in one go, creating a soft yet firm filling and a perfectly crisp crust.
How do I store these pies? Once cooled, store them in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed chilled or at room temperature.
Can I freeze them? Yes! These pies freeze beautifully. Just place them in a single layer in an airtight container, freeze, and when ready to eat, let them thaw at room temperature for about 20 minutes.
What You Need to Make Miniture Lemon Impossible Pie
Ingredients:
1 cup granulated sugar
1/2 cup unsalted butter, melted
4 large eggs
1 cup milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon lemon zest
Powdered sugar for dusting
Pre-made mini pie crusts or tart shells
Equipment:
Mixing bowl
Whisk
Muffin tin or mini tart pans
Oven
How to Make Miniture Lemon Impossible Pie
Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or prepare mini tart shells.
In a large bowl, whisk together the sugar and melted butter until smooth.
Add the eggs, milk, lemon juice, and vanilla extract, and continue whisking until well combined.
Stir in the flour, salt, and lemon zest, mixing until you have a smooth batter.
Pour the batter evenly into the mini pie crusts, filling them about 3/4 of the way.
Bake for 22-25 minutes, or until the tops are golden and slightly firm to the touch.
Let the pies cool completely before dusting with powdered sugar.
Serve and enjoy!
Tips for Making the Best Miniture Lemon Impossible Pie
Use room temperature ingredients to help everything mix smoothly and evenly.
Don’t overfill the crusts—they puff up slightly as they bake.
For extra zing, add an extra teaspoon of lemon zest to the batter.
Want a creamier texture? Substitute half-and-half for the milk.
If you don’t have mini pie crusts, you can bake these in a greased muffin tin for crustless mini pies!
Reader Reviews
⭐⭐⭐⭐⭐ “My kids loved these! They were so easy to make, and the lemon flavor was spot on.” – Jess
⭐⭐⭐⭐⭐ “These mini pies were the perfect bite-sized dessert for our family dinner.” – Luke M.
⭐⭐⭐⭐ “I can’t believe how easy these were! Next time, I’ll add a little more lemon zest for an extra tangy kick.” – Claire
⭐⭐⭐⭐ “They were delicious, but I think they would be even better with a dollop of whipped cream on top.” – Sarah R.
⭐⭐⭐ “Good, but I prefer a firmer crust. I might try blind-baking the crusts first next time.” – Mark T.
Printable Recipe
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Mini Lemon Impossible Pies
Mini Lemon Impossible Pies are the perfect balance of tart and sweet, with a light, custard-like texture and a crisp, buttery crust. These easy-to-make bite-sized treats are ideal for any occasion and come together in just a few simple steps!
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 cup milk
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- Powdered sugar for dusting
- Pre-made mini pie crusts or tart shells
- Equipment:
- Mixing bowl
- Whisk
- Muffin tin or mini tart pans
- Oven
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or prepare mini tart shells.
- In a large bowl, whisk together the sugar and melted butter until smooth.
- Add the eggs, milk, lemon juice, and vanilla extract, and continue whisking until well combined.
- Stir in the flour, salt, and lemon zest, mixing until you have a smooth batter.
- Pour the batter evenly into the mini pie crusts, filling them about 3/4 of the way.
- Bake for 22-25 minutes, or until the tops are golden and slightly firm to the touch.
- Let the pies cool completely before dusting with powdered sugar.
- Serve and enjoy!
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