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Baby Lemon Impossible Pies – Easy Mini Dessert Recipe

Baby Lemon Impossible Pies

These Baby Lemon Impossible Pies are tangy, creamy mini desserts that magically form their own soft crust while baking
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

Prepare the crust
  1. Preheat the oven to 350°F (175°C).
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl.
  3. Press about 1 tablespoon of the mixture into each cupcake liner or silicone mold in a muffin tin.
Make the filling
  1. In a large mixing bowl, whisk sugar, flour, and salt.
  2. In a large mixing bowl, whisk sugar, flour, and salt.
  3. Whisk until smooth (batter will be thin).
Assemble
  1. Pour the lemon filling over the prepared crusts, filling each cup almost to the top.
Bake
  1. Bake for 25–30 minutes, until centers are just set and lightly golden on top.
  2. The pies will puff up, then settle as they cool.
Cool & garnish
  1. Allow pies to cool completely.
  2. Dust with powdered sugar and garnish with lemon slices.