Go Back
undefined

Irresistible Baby Lemon Impossible Pies with No-Crust Delight

Easy Magic Baby Lemon Impossible Pies are a refreshing dessert that forms its own crust while baking, making them perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the Pies
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup whole milk or dairy alternative
  • 1/2 cup all-purpose flour can be gluten-free
  • 1/2 cup fresh lemon juice preferably fresh
  • 2 tablespoons lemon zest from fresh lemons
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Blender
  • 12-cup muffin tin
  • oven

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with butter or non-stick spray.
  2. Blend melted unsalted butter, granulated sugar, eggs, whole milk, all-purpose flour, fresh lemon juice, lemon zest, vanilla extract, and salt in a blender until smooth for about 30 seconds.
  3. Pour the batter into the muffin tin, filling each cup about two-thirds full.
  4. Bake for 28-32 minutes, until golden on top and slightly jiggly in the center.
  5. Let the pies cool in the tin for about 10 minutes, then carefully loosen them with a knife.
  6. Chill in the refrigerator for at least 1 hour before serving.

Notes

For best flavor, use fresh ingredients and avoid overmixing the batter. These pies can be made ahead and stored in the fridge.