Lemon Impossible Pies That Taste Like Magic Recipe

Introduction

These Lemon Impossible Pies are delightfully simple and deliver a magical balance of tangy lemon and sweet custard. With a naturally formed crust and a creamy interior, they are perfect for an easy dessert that impresses every time.

Ingredients

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (whole or any milk of your choice)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt
• Powdered sugar (for dusting)
• Fresh berries (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. Step 2: In a large mixing bowl, whisk together eggs, sugar, flour, and baking powder until smooth.
3. Step 3: Add milk, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk until well combined.
4. Step 4: Pour the batter evenly into the muffin tin, filling each cup about ¾ full.
5. Step 5: Bake in the preheated oven for 25-30 minutes, or until golden on top and a toothpick inserted comes out clean. The crust will form naturally around the edges.
6. Step 6: Let the pies cool in the tin for a few minutes, then remove. Dust with powdered sugar and garnish with fresh berries if desired.

Tips & Variations

• Use fresh lemons for the best flavor and brightness in your pies.
• Substitute milk with almond or oat milk for a dairy-free option.
• Add a bit more lemon zest for a stronger citrus aroma.
• Try topping with whipped cream in addition to berries for extra indulgence.

Storage

Store the lemon pies in an airtight container in the refrigerator for up to 3 days. They can be enjoyed chilled or warmed slightly in the microwave for about 10-15 seconds. Dust with powdered sugar just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes this pie “impossible”?

The name comes from the magic of the batter separating during baking to create a naturally formed crust with a creamy custard filling, all from a simple mix without the need for pie crust preparation.

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can be used in a pinch, fresh lemon juice offers brighter, fresher flavor that really makes this recipe shine.

Lemon Impossible Pies That Taste Like Magic Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

These Lemon Impossible Pies are delightful individual-sized desserts that magically form a creamy lemon custard beneath a light cake-like crust. With a tangy lemon flavor and a hint of vanilla, they are perfect for a fresh, sweet treat that’s simple to prepare and sure to impress.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 8 individual lemon pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Ingredients

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (whole or any milk of your choice)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish

• Powdered sugar (for dusting)
• Fresh berries (optional, for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it well or lining with paper liners to prevent sticking.
2. Mix the Ingredients: In a large mixing bowl, whisk together the eggs, sugar, flour, and baking powder until the batter is smooth and consistent. Then whisk in the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt until all ingredients are fully combined and the batter is uniform.
3. Pour into Muffin Tin: Evenly distribute the batter into the prepared muffin cups, filling each about ¾ full to allow space for the pies to rise slightly while baking.
4. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. As the pies bake, a crust will naturally form around the edges, creating the signature texture.
5. Cool and Serve: Allow the pies to cool in the muffin tin for a few minutes before carefully removing them. Dust the pies lightly with powdered sugar, and garnish with fresh berries if desired to add a burst of color and fresh flavor.

Notes

• Use fresh lemon juice and zest for the best bright lemon flavor.
• You can substitute whole milk with any other milk (dairy or plant-based), but whole milk yields the creamiest custard.
• Be sure not to overfill the muffin tins to avoid overflow during baking.
• Serve these pies chilled or at room temperature for best taste and texture.
• Adding fresh berries on top adds a lovely fruity contrast and visual appeal.

Keywords: Lemon Impossible Pie, individual lemon pies, easy lemon dessert, lemon custard pie, baked lemon dessert