Description
Mini lemon impossible pies with a creamy, custard-like filling and golden tops made magically without a crust! Bright, tangy, and perfectly portioned for a bite-sized dessert.
Ingredients
1/2 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsalted butter, melted
4 large eggs
2 cups milk
1/3 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Pinch of salt
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line with paper cases.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. Add melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract.
4. Whisk until fully combined and smooth — the batter will be thin.
5. Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
6. Bake for 25–28 minutes, or until the tops are lightly golden and centers are set.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Dust with powdered sugar before serving.
Notes
The pies create their own layers — a soft crust, custard center, and golden top.
Add a few blueberries or raspberries for a fruity surprise.
Store in the refrigerator for up to 3 days; serve chilled or at room temperature.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baked
- Cuisine: Australian
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 17g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: baby lemon impossible pies, mini lemon pie, crustless lemon tart, easy lemon dessert, mini custard pies