Baby Lemon Impossible Pies

Lemon Impossible Pies: Why you’ll love these mini pies

• Bright & creamy: Fresh lemon juice + zest for real citrus flavor.
• “Impossible” magic: They bake into distinct layers with a soft custard center.
• Party-perfect: 12 tidy, two-bite pies—no messy slicing.
• Weeknight easy: One bowl for filling, a quick press-in crust.
• Make-ahead friendly: Chill beautifully and taste even better the next day.

Ingredients (Yield: 12 mini pies)

Crust

• 1 cup graham cracker crumbs
• 3 Tbsp unsalted butter, melted
• 2 Tbsp granulated sugar

Filling

• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• A pinch of salt
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup milk
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 Tbsp lemon zest (finely grated)
• 1 tsp vanilla extract

Optional toppings

• Powdered sugar for dusting
• Lemon slices or twists for garnish

Step-by-step instructions

1. Prep. Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or use a silicone muffin pan.
2. Make the crust. In a bowl, mix graham crumbs, 3 Tbsp melted butter, and 2 Tbsp sugar until the texture feels like wet sand. Press about 1 Tbsp into the bottom of each cup to form an even base.
3. Start the filling. In a large bowl, whisk 1 cup sugar, 1/2 cup flour, and pinch of salt.
4. Finish the filling. Whisk in eggs, 1/4 cup melted butter, milk, lemon juice, lemon zest, and vanilla until smooth. (The batter will be thin—totally normal.)
5. Assemble. Divide the lemon filling over the crusts, filling nearly to the top.
6. Bake. Bake 25–30 minutes, until centers are just set and the tops look lightly golden. They’ll puff, then settle as they cool.
7. Cool & chill. Cool in the pan 10 minutes, then transfer to a rack. Chill at least 1 hour for the cleanest bite.
8. Garnish & serve. Dust with powdered sugar and finish with a small lemon twist.

Pro tips for perfect “impossible” pies

• Room-temp ingredients whisk together smoother and set more evenly.
• Don’t overbake. Pull them when they still have a slight jiggle; they firm up as they cool.
• Use a spouted bowl or measuring cup to pour the thin batter without spills.
• Silicone pan = easy release. If using paper, chill well before peeling.
• Want extra lemon pop? Add another 1/2 tsp zest to the filling.

Variations & swaps

Coconut lemon: Mix 2–3 Tbsp desiccated coconut into the crust.

• Gluten-free: Use GF graham crumbs; keep an eye on bake time.
• Berry finish: Top with a blueberry or raspberry before baking for a pretty center.

Storage

Refrigerate in an airtight container for up to 3 days. Best enjoyed chilled or at cool room temperature. (Freezing isn’t ideal for custard texture.)

FAQs

Why are they called “impossible” pies?
As they bake, the thin batter separates into layers—a tender custard center with a soft, self-forming crust on top—so it looks like you did more work than you did.

Can I make one large pie?
Yes—use a 9-inch pie dish. Press in all the crust and bake the filling 35–40 minutes, until just set.

Whole milk or 2%?
Either works. Whole milk gives the richest, silkiest custard.

Recipe card (copy/paste friendly)

Baby Lemon Impossible Pies — yields 12 | Prep: 15 min | Bake: 25–30 min | Total: ~45 min
Oven: 350°F / 175°C

1. Mix crust (crumbs, butter, sugar). Press 1 Tbsp into each lined muffin cup.
2. Whisk sugar, flour, salt. Whisk in eggs, melted butter, milk, lemon juice, zest, vanilla.
3. Pour over crusts to near the top.
4. Bake 25–30 min until just set and lightly golden.
5. Cool 10 min, chill 1 hr. Dust with powdered sugar; garnish with lemon.

Baby Lemon Impossible Pies

These Baby Lemon Impossible Pies are tangy, creamy mini desserts that magically form their own soft crust while baking

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

For the Crust

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar

For the Filling

• 1 cup granulated sugar
• ½ cup all-purpose flour
• A pinch of salt
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 cup milk
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Optional Toppings

• Powdered sugar for dusting
• Lemon slices or twists for garnish
• Chopped pecans or caramel drizzle

Instructions

 

Prepare the crust

• Preheat the oven to 350°F (175°C).
• Mix graham cracker crumbs, melted butter, and sugar in a bowl.
• Press about 1 tablespoon of the mixture into each cupcake liner or silicone mold in a muffin tin.

Make the filling

• In a large mixing bowl, whisk sugar, flour, and salt.
• In a large mixing bowl, whisk sugar, flour, and salt.
• Whisk until smooth (batter will be thin).

Assemble

• Pour the lemon filling over the prepared crusts, filling each cup almost to the top.

Bake

• Bake for 25–30 minutes, until centers are just set and lightly golden on top.
• The pies will puff up, then settle as they cool.

Cool & garnish

• Allow pies to cool completely.
• Dust with powdered sugar and garnish with lemon slices.

Keyword Baby Lemon Impossible Pies

If you bake these Baby Lemon Impossible Pies, I’d love to hear how they turned out—drop a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below (it truly helps more bakers find the recipe!). Snap a photo of your mini pies and tag me so I can cheer you on, and don’t forget to save/print the recipe for your next brunch or party. Craving more bright desserts? Try a batch with a berry on top or a coconut crust and tell me your favorite twist. Thanks for baking with me—here’s to small pies, big smiles, and the kind of lemony sunshine that makes any day sweeter. 🍋💛