Lemon pies are a timeless classic, but what if we made them even more delightful by shrinking them down into adorable Baby Lemon Impossible Pies ? These bite-sized treats combine the tangy zing of lemon with the creamy richness of an impossible pie filling, all nestled in flaky, buttery crusts. Perfect for parties, potlucks, or simply satisfying your sweet tooth, these mini pies will leave everyone asking for seconds!
Baby Lemon Impossible Pies Recipe
Servings: 12 mini pies
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes
Ingredients
For the Crust:
- 1 (17.5 oz) package refrigerated pie crusts (or homemade crust dough)
- Flour, for dusting
For the Filling:
- 1 cup all-purpose flour
- 1/2 cup sugar (plus extra for sprinkling on top)
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk (whole milk works best, but any kind is fine)
- 1/2 cup unsalted butter, melted and slightly cooled
- Zest of 1 large lemon
- Juice of 1 large lemon (about 2–3 tablespoons)
For Serving:
- Whipped cream or powdered sugar, for garnish
- Fresh lemon slices or mint leaves, for decoration (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with mini pie crust rounds or use pre-made tart shells if preferred.
Step 2: Prepare the Pie Crusts
If using refrigerated pie crusts:
- Unroll the dough and cut it into 12 equal circles using a biscuit cutter or the rim of a glass.
- Press each circle into the cups of the muffin tin, ensuring they fit snugly without tearing.
- Prick the bottom of each crust lightly with a fork to prevent puffing during baking.
