Easy Baby Lemon Impossible Pies
These adorable individual lemon "impossible" pies magically create their own crust as they bake, offering a simple, no-fuss, tangy dessert perfect for any occasion. Just mix and pour!
Equipment
- Ramekins or small pie dish
- Baking Sheet for placing dishes on
- bowl
- Whisk
Ingredients
Main Ingredients
- Sugar
- Fresh Lemons Juice (and optional Zest)
- Eggs Room temperature recommended
- Milk Whole milk recommended, room temperature recommended
- Flour
- Baking Powder
- Butter Melted
- Vanilla Extract
Instructions
- Preheat your oven and grease and flour your individual ramekins or small pie dish. This helps prevent sticking.
- Combine all ingredients (sugar, fresh lemon juice and zest if using, eggs, milk, flour, baking powder, melted butter, and vanilla extract) in a bowl. Whisk everything together until well combined. Be careful not to overmix.
- Pour the mixture into your prepared ramekins or dish.
- Place the dishes on a baking sheet and pop them into the preheated oven. Bake until they are set and golden brown around the edges. The center should look firm, not liquidy, when gently jiggled. Baking time will depend on the size of your dishes (e.g., check around 30-40 mins for a standard pie dish, longer for a larger dish).
- Let them cool for a bit before serving. They are lovely slightly warm or cooled completely.
Notes
Store cooled pies covered loosely or in an airtight container in the refrigerator for about 3-4 days. The texture may become firmer when chilled. Using room temperature ingredients and not overmixing the batter can help ensure the correct texture. Fresh lemon juice is highly recommended for the best flavor.