Is there a dessert that makes you dance for joy as soon as you take a bite? It happens to me with baby lemon impossible pies. They are out of this world, going into the category of combination creamy and tangy desserts. Apart from that, they are quite unique because they have the textures of both custard and pie. The reason for impossible is clear, a custard pies exceeds the definition of a pie. There is no pie shell needed, no complicated methods, just mix, pour, bake, and enjoy. The custard pie baked to a golden brown and speckled with yellow, reminiscent of sunlight.
Also, if your meal is as heavy as oxtail stew, then these delightful little lemon pies would serve as a perfectly light and refreshing end. With the portions of liver infused with citrus, their orange covering glows with symmetry. Picture an oxtail that has been cooked for a long time giving diethics the starving diethic flavor, only to then be clobbered by the mouth with a custard pie lemon in taste. It is at its core an ideal meal.
Now, let’s focus on the recipe instead of staring at me with glee. These baby lemon impossible pies truly deserve a star spot on your dessert menu.
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Quick Guide
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Why These Baby Lemon Impossible Pies Are a Game Changer
Wait, is that a new and unique pie recipe I see? And no, it’s not a weird fusion, I mean quite the opposite. So do i actually need to make an entire pie crust? Absolutely not. These enchanting muffins bake themselves and while they’re in the oven, drum roll please, yes, magic happens. With the help of some specialized fairy dust that almost all of us have access too- flour. As all the ingredients meld together, the flour settles down and provide us a light crust, needless to mention, the finish is creamy and boasts of silky custard. All without deep baking, rolling or chilling. So What’s left? Whisk together, pour, bake, and indulge. That’s too easy!
They are finally baked in muffin tins and this makes them perfect for portion control… yes we in fact do need an excuse to eat a whole bunch of them, don’t we?
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Ingredients You’ll Need
This is one of those recipes where simple ingredients do all the heavy lifting. Here’s what you need:
For the Pies:
- 2 eggs (room temp for best results)
- ½ cup granulated sugar
- ¼ cup butter, melted
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 cup milk (whole milk is best, but 2% works too)
- ⅓ cup fresh lemon juice (freshly squeezed, no bottled stuff!)
- Zest of 1 lemon (adds that extra lemony punch)
- 1 teaspoon vanilla extract
- Pinch of salt
For Topping (Optional, but HIGHLY recommended):
- Powdered sugar (for dusting)
- Whipped cream (because why not?)
- Extra lemon zest (for that fancy touch)
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How to Make Baby Lemon Impossible Pies
Alright, let’s get to it.
Step 1: Preheat and Prep
Preheat the oven to 350°F (175°C). Grease a muffin tin really well, or use paper liners (because nobody likes stuck-on pie).
Step 2: Whisk It Up
Whisk the eggs and sugar in a large bowl until they turn light and fluffly. Now add melted butter, lemon zest, and vanilla extract. Continue mixing until the mixture is smooth.
Step 3: Dry Meets Wet
Add in the flour, baking powder, and salt and mix well. While whisking, pour the milk and the lemon juice mixture gradually until it is all combined. It’s alright for the batter to be thin!
Step 4: Pour and Bake
Evenly distribute the batter into the muffin tins, filling them ¾ of the way. Bake for about 22-25 minutes, or until the tops are golden brown. The muffins puff up while baking, but settle back into a custard shape after they cool down. Enjoy!
Step 5: Cool and Dust
Allow them to cool in the pan for about 10 minutes before moving them onto a wire rack. Once fully cooled, if you’re feeling a bit extravagant, sprinkle some powdered sugar on top and add whipped cream.
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Tips for the Best Baby Lemon Impossible Pies
- Use fresh lemon juice. Bottled lemon juice is a no-go. The fresh stuff makes all the difference.
- Don’t overbake. These little pies set up as they cool, so don’t wait for them to be rock-solid in the oven.
- Serve chilled. They’re good warm, but after chilling in the fridge for a couple of hours? Chef’s kiss.
- Make ahead. These pies keep well in the fridge for up to 3 days, so they’re great for prepping ahead.
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Is Lemon Pie Filling The Same As Lemon Curd?
Lemon pie filling and lemon curd are similar but not the same.
The Key Differences:
- Lemon Pie Filling is thicker and more pudding-like. It’s typically made with cornstarch as a thickener and is meant to hold its shape inside a pie crust. It’s smooth, sweet, and slightly tangy, but it’s designed to be a filling, not a spread.
- Lemon Curd is richer and silkier because it’s made with butter, eggs, sugar, and lemon juice (no cornstarch). It’s tangier, has a more intense lemon flavor, and can be used in pies, but also on toast, scones, pancakes, or straight off the spoon (no judgment).
As much as you can interchange these two, they do not serve the same function. For instance, pie filling will not taste as flavorful or rich as lemon curd in any recipe requiring lemon curd.
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What Is The Liquid At The Bottom Of The Lemon Meringue Pie?
That watery layer underneath your lemon meringue pie? It’s called weeping (yes, your pie is actually crying). It occurs when the filling gives off moisture which is trapped underneath the meringue.
Why Does It Happen?
- Undercooked Meringue: If the meringue isn’t cooked enough, it can’t properly bond with the filling, causing it to release moisture.
- Filling Was Too Hot or Too Cold: If you put meringue on a cold filling, it won’t stick well, leading to separation. On the flip side, if the filling is too hot, it can cause steam, which turns into that unwanted liquid.
- Overbeaten or Underbeaten Egg Whites: Meringue needs just the right consistency—stiff peaks, but not dry. Overbeaten eggs can collapse, and underbeaten ones won’t hold properly.
- Humidity: On a very humid day, when baking, you risk the additional moisture in the air affecting the stability of the meringue.
How to Prevent Weeping:
- Spread Meringue on Warm Filling: This helps it bond better, reducing the chance of separation.
- Use a Starch-Stabilized Meringue: Adding a little cornstarch to the egg whites helps absorb excess moisture.
- Bake at the Right Temperature: A too-hot oven can cause meringue to shrink and pull away, leaving space for liquid. Aim for 325°F to 350°F.
- Cool Gradually: Sudden temperature changes can make the meringue contract and release moisture.
Should you encounter weeping while baking, do not fret; the pie is still delicious. Now, just blot up the excess moisture with a paper towel before presenting.
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What to Serve with Baby Lemon Impossible Pies
I’ve brought up how these pies are the perfect finale to an opulent meal, but if you need a main course that goes along with these pies, I suggest oxtail stew. Slow-cooked oxtail is umami-rich, meaty, deep in flavor while the tangy bite from these lemon pies is fresh and vibrant. That is what balance is.
If oxtail isn’t your idea of good food, well seasoned and tender air fryer steak is another killer option. There’s really nothing better than finishing up a buttery, juicy steak and then biting into light citrus pie for dessert. It just works.
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Frequently Asked Questions About Baby Lemon Impossible Pies
Q: Why is it called an “impossible” pie?
A: It’s called “impossible” because it magically forms its own crust while baking. No need for rolling or pressing dough!
Q: Can I use bottled lemon juice?
A: Technically, yes. But honestly? Don’t do it. Fresh lemon juice gives way better flavor.
Q: How do I store these mini pies?
A: Keep them in an airtight container in the fridge for up to 3 days. They’re actually better chilled!
Q: Can I freeze them?
A: Yep! Freeze them in a single layer, then transfer to a zip-top bag. Thaw in the fridge overnight before serving.
Q: Can I make this as one big pie instead of mini pies?
A: Definitely. You can go ahead and bake it in a 9-inch pie dish for 35-40 minutes.
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Reader Feedback
“I made these mini lemon impossible pies yesterday, and WOW- they were extremely effortless to bake and tasted amazing! My spouse, who supposedly ‘doesn’t like lemon desserts,’ had three consecutively. They did not spill while baking, I did appreciate that I did not need to deal with a crust and it was still delicious. Surely making these again.”
“I was in need of a dessert that wouldn’t be too heavy after my Sunday oxtail stew and these worked perfectly! They definitely hit the sweet spot between tart and sweet. Plus, they were even better the next day after chilling in the fridge. Thanks for such a simple, foolproof recipe.”
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Now you know how easy this super healthy, refreshing, baby lemon impossible pies are. They taste creamy, zesty, and sweet at the same time. Whether gobbled up on their own or as a dessert following a hearty meal, these little pies hit the spot every time.
Give it a shot, and tell me—did they get you to do a happy dance as well?