Baby Lemon Impossible Pies

Picture taken from taste.com.au

These charming mini desserts are called "impossible pies" because they magically form their own crust while baking. The batter separates during baking, creating a tender crust on the bottom and sides with a creamy, custardy lemon filling. They're perfect for entertaining since they can be made ahead and require minimal effort for maximum impact.

Ingredients

For the Pies:

4 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter, melted and cooled
1 1/2 cups milk
3/4 cup granulated sugar
2 tablespoons fresh lemon zest (from about 2 lemons)
1/3 cup fresh lemon juice
1 teaspoon vanilla extract

For Serving (Optional):

Powdered sugar for dusting
Fresh berries
Whipped cream
Mint leaves for garnish

Instructions

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly.
Mix the batter: In a blender or food processor, combine eggs, flour, salt, melted butter, milk, sugar, lemon zest, lemon juice, and vanilla extract. Blend for about 10 seconds, then scrape down the sides and blend for another 5-10 seconds until completely smooth.
Pour and bake: Pour the batter evenly into the prepared muffin cups, filling each about 2/3 full. Bake for 25-30 minutes, until the tops are golden and the centers are set (they should barely jiggle when the pan is gently shaken).
Cool completely: Allow the pies to cool in the pan for 10 minutes, then carefully run a knife around the edges to loosen. Remove from the pan and cool completely on a wire rack.
Chill and serve: For best texture and flavor, refrigerate for at least 2 hours before serving. Just before serving, dust with powdered sugar if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days. These can also be frozen for up to 1 month - thaw overnight in the refrigerator before serving.

Recipe Notes

Texture: The pies will have a custard-like center with a light, cake-like exterior.
Variations: Add 1/2 teaspoon of lemon extract for more intense lemon flavor.
Mini version: Use mini muffin tins and reduce baking time to 15-18 minutes.
Make ahead: These actually taste better after being refrigerated overnight, making them perfect for entertaining.
Muffin liners: While you can use paper liners, the pies tend to stick to them. Silicone liners work better, or simply grease the tin well.

Nutrition Information (per serving)

Calories: 155
Fat: 7g
Carbohydrates: 20g
Protein: 3g
Sugar: 15g

Why They're Called "Impossible"

The "impossible" in the name comes from the way these pies form their own crust during baking. The flour in the batter naturally settles to the bottom and sides of each cup, creating a subtle crust, while the center stays creamy and custardy. It's a delightful baking "magic trick" that simplifies the dessert-making process!