Name: Baby Lemon Impossible Pies Recipe
Prep time: 10 min
Cook time: 23 min
Total time: 43 min
Cuisine: American
Ingredients: 4 large eggs (Room temperature for best blending); 1/2 cup unsalted butter (Melted and slightly cooled); 1 3/4 cups whole milk (Can substitute reduced-fat milk); 1/2 cup fresh lemon juice (About 2–3 lemons); 2 teaspoons lemon zest (Freshly grated); 1 tablespoon vanilla extract (Secret ingredient for warmth and depth); 3/4 cup granulated sugar (Adjust to taste); 1/2 cup self-rising flour (See swap below if needed); 1 cup sweetened shredded coconut (Adds texture and mild sweetness); 1/8 teaspoon salt (Balances flavors); Butter and flour (To generously grease muffin tin); Powdered sugar (For dusting); Whipped cream (Freshly whipped preferred); Fresh berries (Strawberries or blueberries)

Jump to Recipe· 3.9 from 88 reviews

If you’re on the hunt for a delightful dessert that feels like sunshine on a plate, the Baby Lemon Impossible Pies Recipe is your new best friend. These charming little pies boast a luscious lemony custard nestled inside a tender, flaky crust that magically forms during baking. With fresh lemon juice and zest lending a vibrant brightness, plus the subtle sweetness of coconut and a hint of vanilla warmth, every bite is pure bliss. This recipe is foolproof yet impressive, perfect for sharing with friends or indulging in a cozy moment at home.

Ingredients You’ll Need

A silver muffin tray holds nine golden yellow muffins in white paper liners, with a light dusting of white flour on top and around the tray. A woman's hand with a wooden brush gently applies a glaze over one muffin. The tray sits on a white marbled surface dusted with flour, with a wooden board partially visible holding some flour in the foreground. The background is softly blurred, showing a kitchen setting with warm tones and an oven in view. photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients together for this Baby Lemon Impossible Pies Recipe is refreshingly simple. Each component plays an essential role, from the eggs creating that silky custard texture to the fresh lemon juice delivering zesty brightness. The sweetened shredded coconut adds just the right touch of texture and tropical flair, while the self-rising flour helps create the perfect crust-to-filling ratio.

4 large eggs: Room temperature eggs blend more smoothly, ensuring a creamy custard.
1/2 cup unsalted butter: Melted and slightly cooled butter gives richness and helps the crust form.
1 3/4 cups whole milk: Whole milk adds creaminess, but reduced-fat milk can be a suitable substitute.
1/2 cup fresh lemon juice: About 2–3 lemons, providing that fresh, tangy zing.
2 teaspoons lemon zest: Freshly grated to amplify the lemon flavor exponentially.
1 tablespoon vanilla extract: Our “secret ingredient” for warmth and a smooth depth of flavor.
3/4 cup granulated sugar: Sweetens delicately; feel free to adjust according to your preferred tartness.
1/2 cup self-rising flour: Helps the crust set nicely; can substitute with all-purpose flour plus baking powder if needed.
1 cup sweetened shredded coconut: Adds chewy texture and a hint of tropical sweetness.
1/8 teaspoon salt: Balances all the flavors perfectly.
Butter and flour: For generously greasing muffin tin to prevent sticking.
Powdered sugar: For a pretty dusting on top before serving.
Whipped cream: Freshly whipped is best for that light, airy touch as a topping.
Fresh berries: Strawberries or blueberries brighten up the presentation and complement the lemon flavors.

How to Make Baby Lemon Impossible Pies Recipe

Step 1: Prep the Pan

Start by preheating the oven to 350°F (175°C). Generously butter the muffin cups on the bottom and sides, then dust each one with flour and tap out any excess. This is a crucial step because it ensures your pies release easily after baking, preserving their beautiful shape without sticking or breaking.

Step 2: Blend the Batter

Add all your wet and dry ingredients into a blender—eggs, butter, milk, lemon juice, zest, vanilla, sugar, flour, coconut, and salt. Blend on medium speed for about 45 seconds until the mixture is smooth and creamy. Let it rest for 2 minutes to ensure everything melds together, then give it a quick triple pulse for good measure right before pouring the batter.

Step 3: Fill the Cups

Using a 1/4-cup measuring cup for portion control, pour the batter into each prepared muffin cup, filling them about two-thirds full. This helps achieve the perfect pie size that’s “baby” just right—both cute and perfectly portioned.

Step 4: Bake the Pies

Pop the filled muffin tin into your preheated oven and bake for 23 minutes. You’ll know they’re ready when the tops turn a lovely golden color and the centers remain slightly jiggly to indicate that luscious custard goodness inside.

Step 5: Cool the Pies

Allow the pies to cool in the pan for about 10 minutes. Then, take a small knife to gently run around the edges to loosen them. Carefully lift each pie out and place them on a rack to cool completely before serving or decorating. This step helps the pies set perfectly and makes them easier to handle.

How to Serve Baby Lemon Impossible Pies Recipe

Three small custard tarts stacked on a white plate, each tart showing three layers: a light golden-brown crispy crust at the bottom, a thick pale yellow creamy custard filling in the middle, and a darker caramelized top with a slightly cracked texture and sprinkled with white powdered sugar. The tart on top has a bite taken out of it, revealing the soft, gooey inside of the custard filling. The plate sits on a white marbled surface with a light dusting of powdered sugar around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A delicate dusting of powdered sugar adds a snowy finish that looks stunning and gives a sweet balance to the tart lemon flavor. Freshly whipped cream is practically a must—it brings a light and creamy contrast to the zingy pie. Fresh berries like strawberries or blueberries not only brighten the plate but also introduce a juicy pop of color and flavor.

Side Dishes

While these pies shine perfectly on their own, pairing them with a crisp green salad or a light sparkling beverage can turn them into a refreshing dessert for a spring or summer gathering. A scoop of vanilla ice cream on the side also makes for an indulgent touch that’s simply irresistible.

Creative Ways to Present

Consider serving your Baby Lemon Impossible Pies Recipe in a rustic wooden box lined with parchment paper for a picnic-style treat. Or, arrange them on a tiered dessert stand at your next party to impress guests with their charming size and vibrant color. For a twist, drizzle a little honey or lemon glaze over the top to create a glossy finish with added richness.

Make Ahead and Storage

Storing Leftovers

These pies are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them chilled preserves their delicate texture and lemony freshness.

Freezing

If you want to save some for later, wrap each pie individually in plastic wrap and place them in a freezer-safe bag or container. They freeze beautifully for up to 2 months, allowing you to enjoy a sunny treat anytime your heart desires.

Reheating

To reheat, unwrap the pies and warm them in a 300°F (150°C) oven for about 10 minutes or until gently heated through. Avoid microwaving to keep the delicate custard texture intact.

FAQs

Can I use a different type of flour instead of self-rising?

Absolutely! If you don’t have self-rising flour on hand, simply combine all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt to mimic the effect. This ensures the crust still rises and forms perfectly.

Is it necessary to use shredded coconut?

The shredded coconut adds a wonderful chewy texture and subtle sweetness, but if you’re not a fan, you can leave it out or swap it with finely chopped nuts for a different but delicious crunch.

Can these pies be made dairy-free?

Yes! Substitute the whole milk with your favorite plant-based milk like oat or almond milk, and use dairy-free butter or coconut oil to maintain that buttery richness. The texture might be slightly different but still very tasty.

How do I know when the pies are done baking?

Look for golden tops and a slight jiggle in the center when you gently shake the pan. The centers should not be liquidy but still have a soft wobble, indicating the perfect custard set.

What’s the best way to serve leftover pies?

Leftover pies are wonderful served chilled with a dollop of whipped cream and a few fresh berries. You can also gently reheat them if you prefer a warm dessert experience.

Final Thoughts

There’s nothing quite like the joy of sharing a batch of tender, tangy Baby Lemon Impossible Pies Recipe with those you love. This recipe strikes the perfect balance between ease and elegance, guaranteeing smiles and happy taste buds any time you make it. I can’t wait for you to try it and discover your own special moments with these bright, irresistible pies!