Description

These Baby Lemon Impossible Pies are delicate, individual-sized custard pies bursting with fresh lemon flavor and a hint of coconut. Baked in a muffin tin for perfect portions, their creamy texture is enhanced by a lightly golden top and a moist, tender crumb. Finished with a dusting of powdered sugar, whipped cream, and fresh berries, they make a delightful, refreshing dessert perfect for spring or summer gatherings.

Ingredients

Main 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)

For Preparation and Serving

Butter and flour (To generously grease muffin tin)
Powdered sugar (For dusting)
Whipped cream (Freshly whipped preferred)
Fresh berries (Strawberries or blueberries)

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Instructions

Prep Pan: Preheat your oven to 350°F (175°C). Generously butter the bottom and sides of each muffin cup, then dust with flour and tap out any excess. This ensures the pies won’t stick and will release easily after baking.
Blend Batter: Combine all wet and dry ingredients—eggs, melted butter, milk, lemon juice, lemon zest, vanilla extract, sugar, self-rising flour, shredded coconut, and salt—in a blender. Blend on medium speed for about 45 seconds until the mixture is smooth. Let the batter rest for 2 minutes, then pulse it 3 times quickly just before pouring to ensure even texture.
Fill Cups: Using a 1/4-cup measuring cup, pour the batter into each prepared muffin cup, filling them about two-thirds full for perfect rising without overflow.
Bake Pies: Place the muffin tin in the preheated oven and bake for 23 minutes. The pies are done when their tops turn golden and the centers remain slightly jiggly, indicating a soft, creamy custard inside.
Cool Pies: Remove the pies from the oven and let them cool in the pan for 10 minutes. Carefully run a small knife around the edges of each pie to loosen them, then gently lift them out and cool completely on a wire rack before serving.
Serve: Just before serving, dust the pies lightly with powdered sugar and top with freshly whipped cream and your choice of fresh berries such as strawberries or blueberries for a beautiful, flavorful finish.

Notes

Using room temperature eggs improves blending and results in a smoother batter.
You can substitute reduced-fat milk if preferred, but whole milk provides the best creamy texture.
If you don’t have self-rising flour, combine all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon salt as a substitute.
Make sure the muffin cups are well buttered and floured to prevent sticking and maintain the shape of the pies.
Let the pies cool completely on a rack to ensure they firm up and release easily from the tins.
Adjust sugar amount according to your preferred level of sweetness.
For an extra touch, garnish with zest or a lemon slice along with the whipped cream and berries.

Prep Time: 10 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American