Go Back

Baby Lemon Impossible Pies

Bright lemon flavor and a soft, creamy center make these little pies feel like sunshine on a plate. Simple pantry staples and one easy mixing bowl keep the whole process stress-free, even on busy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 baby pies
Ingredients Method Notes

Ingredients
  

  • 1 cup sugar
  • 1/2 cup butter melted
  • 1/2 cup flour
  • 2 eggs
  • 1 1/2 cups milk
  • 1/3 cup fresh lemon juice
  • 1 tsp vanilla extract
  • whipped cream for topping
  • powdered sugar for topping

Method
 

  1. Preheat the oven to 350°F and grease small tart pans or ramekins.
  2. Whisk together the sugar, melted butter, flour, eggs, milk, lemon juice, and vanilla extract until smooth.
  3. Pour the mixture into the prepared pans, filling each about 3/4 full.
  4. Bake for 25–30 minutes until lightly golden around the edges and set in the middle.
  5. Cool completely, then top with whipped cream and powdered sugar before serving.

Notes

Store cooled pies covered in the refrigerator for up to 3–4 days. For serving, top with whipped cream and powdered sugar and pair with fresh fruit or hot coffee.