Baby Lemon Impossible Pies 🍋🥧
These adorable single-serving lemon custard pies magically form their own crust while baking—just like classic “impossible” pies, but in cute ramekins! No crust needed, and ready in under 45 minutes.
Ingredients (Makes 4 mini pies)
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½ cup (100g) sugar
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¼ cup (30g) flour
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2 tbsp butter, melted
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2 eggs, beaten
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¾ cup (180ml) milk (or almond milk)
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Zest of 1 lemon
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¼ cup (60ml) fresh lemon juice
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½ tsp vanilla extract
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Powdered sugar (for dusting)
Optional:
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A pinch of turmeric (for extra golden color)
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Fresh berries or whipped cream for topping
Instructions
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Prep: Preheat oven to 350°F (175°C). Lightly grease four 6-oz ramekins or oven-safe cups.
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Mix batter:
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Whisk sugar, flour, melted butter, eggs, milk, lemon zest, lemon juice, and vanilla until smooth.
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Bake:
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Divide batter evenly into ramekins.
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Place ramekins in a baking dish, then pour hot water into the dish (about halfway up the ramekins) for a water bath.
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Bake 30–35 minutes until set (tops should be golden, centers slightly jiggly).
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Cool & serve:
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Let cool 10 minutes, then dust with powdered sugar.
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Serve warm or chilled with berries or whipped cream.
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Why It’s “Impossible”
✨ The flour settles during baking, forming a soft custard layer on top and a delicate crust underneath—no rolling or blind-baking!
Tips & Variations
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Extra tangy? Add 1 more tbsp lemon juice.
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Coconut twist: Use coconut milk + 2 tbsp shredded coconut in the batter.
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Make ahead: Refrigerate unbaked batter overnight, then bake the next day.
Who’s ready for a bite of sunny lemon magic? 🌞🍋