Mini Lemon Impossible Pies with a Sweet, Creamy Center

These mini lemon impossible pies are tiny, tangy delights that magically form their own crust as they bake. Each bite is filled with creamy lemon custard and a hint of vanilla, making them the perfect individual-sized dessert that feels like sunshine in pie form.

Why I Love This Recipe

I love how easy these little pies are to make—there’s no rolling, no crust-making, and no fancy equipment needed. I just mix everything in one bowl, pour it into muffin tins, and let the oven do the rest. As they bake, they separate into a soft, custardy center with a delicate golden edge that acts like a crust. They’re simple, refreshing, and always a hit at brunches, showers, or afternoon tea.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Granulated sugar

• Unsalted butter (melted)

• Whole milk

• All-purpose flour

• Fresh lemon juice

• Lemon zest

• Vanilla extract

• Salt

Optional for serving:

• Powdered sugar

• Whipped cream

• Fresh berries

directions

1. I preheat the oven to 350°F and grease a muffin tin or line it with silicone muffin cups.

2. In a mixing bowl, I whisk the eggs, sugar, melted butter, milk, lemon juice, zest, vanilla, and salt until smooth.

3. I add in the flour and stir until just combined—no need to overmix.

4. I pour the batter into each muffin cup, filling them about ¾ full.

5. I bake for 25–30 minutes, until the tops are golden and the centers are set with a slight jiggle.

6. I let them cool completely in the pan, then chill them in the fridge for at least 1 hour before gently removing and serving.

7. I like to dust them with powdered sugar or top with a dollop of whipped cream and a berry for extra flair.

Servings and timing

This recipe makes about 12 mini pies and takes around 45 minutes total, including baking and chilling time.

Variations

Sometimes I swap the lemon juice for lime for a key lime twist, or orange for a warmer citrus flavor. If I want a coconut version, I add shredded coconut to the batter. I’ve also made them in a pie dish instead of muffin tins when I want to serve slices instead of individual portions.

storage/reheating

I store the pies in the refrigerator for up to 4 days in an airtight container. They’re best served chilled, but I let them sit at room temperature for a few minutes before serving if I want a softer texture. I don’t recommend reheating these, since the custard is meant to be served cool.

FAQs

Why are they called “impossible” pies?

Because they form their own layers as they bake—no crust needed! The flour settles to create a base, while the eggs and milk form a creamy custard layer.

Can I make these in advance?

Yes, I usually make them the day before and chill them overnight. They hold their shape and taste even better the next day.

Can I freeze mini lemon impossible pies?

Yes, I freeze them after they’ve fully cooled. I wrap each one in plastic wrap and store them in a freezer-safe container. I thaw them in the fridge before serving.

How do I keep them from sticking to the pan?

I always grease the muffin tin well or use silicone liners, which make removing the pies super easy with no crumbling.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but if I’m in a pinch, I use bottled—just make sure it’s 100% juice without added sweeteners.

Conclusion

These mini lemon impossible pies are the kind of dessert I keep coming back to. They’re easy to make, taste like lemony sunshine, and feel both homey and elegant at the same time. Whether I serve them plain or dress them up, they’re always a refreshing and satisfying finish to any meal.