Go Back
BABY LEMON IMPOSSIBLE PIES centered hero view, clean and uncluttered
Emma Rose Carter

Baby Lemon Impossible Pies Recipe Easy and Delicious

Discover the delightful Baby Lemon Impossible Pies, a charming self-crusting dessert that combines a tangy lemon custard center with a light, cake-like top in one simple batter. Perfect for a refreshing and elegant dessert any day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 0.25 cup unsalted butter, melted
  • 3 large eggs, room temperature
  • 1.5 cups whole milk
  • 0.5 cup biscuit baking mix
  • 0.33 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon premium vanilla extract

Method
 

  1. Set your oven to 350°F (175°C) and generously grease a 12-cup muffin pan.
  2. In a blender or a large mixing bowl, combine the milk, eggs, melted butter, and vanilla extract, blending until the mixture is smooth.
  3. Add the sugar and biscuit baking mix to the liquid ingredients and blend for about a minute until the batter thins out.
  4. Carefully mix in the fresh lemon juice and lemon zest using a spatula or spoon by hand.
  5. Pour the batter into the prepared muffin cups, filling each about three-quarters full.
  6. Bake in the preheated oven for 20 to 25 minutes until the centers have set and the tops turn golden brown.
  7. Allow the pies to cool fully in the pan, then chill them in the refrigerator for at least one hour before gently removing from the tin.

Notes

  • For best results, use room temperature eggs and chill pies thoroughly before unmolding. Store leftovers in the refrigerator and consume within 3 days.