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Irresistible Baby Lemon Impossible Pies That Melt in Your Mouth - Featured Image

Irresistible Baby Lemon Impossible Pies That Melt in Your Mouth

Learn how to make delicious Baby Lemon Impossible Pies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for a GF option)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1 large egg yolk
  • 2 tablespoons ice water (more if needed)
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

If you don’t have fresh lemons on hand, bottled lemon juice works in a pinch, but fresh is always best for that bright, vibrant flavor. For a lighter twist, you can swap out the heavy cream for additional milk or a plant-based alternative like oat or almond milk, but keep in mind it will change the texture slightly.

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or small tart pans to prepare for the crust.
  2. In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. This step always reminds me of standing on that wobbly chair with my dad, watching him stir big pots—sometimes you just have to get in there and get your hands dirty.
  3. Add the egg yolk and ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it—this keeps the crust tender.
  4. Press the dough evenly into the bottom and up the sides of your prepared pans. You can use your fingers or the back of a spoon. Place in the freezer for 15 minutes to chill while you make the filling.
  5. In a medium bowl, whisk together the eggs, sugar, lemon juice, lemon zest, milk, cream, and vanilla extract until smooth and well combined.
  6. Remove the crusts from the freezer and pour the lemon filling evenly into each one, filling about 3/4 full. This is where the “impossible” part happens—the filling will set up beautifully during baking without a separate custard step.
  7. Bake for 25-30 minutes, or until the tops are lightly golden and the filling is set but still slightly jiggly in the center. From experience, this jiggle is your cue to take them out—overbaking dries out the luscious filling.
  8. Allow the pies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. These pies can be served warm or chilled, depending on your mood and schedule (or how many hungry little hands are waiting).

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Baby Lemon Impossible Pies, recipe, cooking, food