Baby Lemon Impossible Pies (Easy Mini Lemon Tart Recipe) Recipe
This Baby Lemon Impossible Pies recipe offers a delightful and easy way to make mini lemon tarts with a perfectly tender crust and tangy lemon filling. Made from simple pantry ingredients and fresh lemons, these small, handheld pies are baked in a muffin tin, resulting in a charming dessert with a creamy, custard-like texture and a subtle golden top. Ideal for lemon lovers seeking a quick, fuss-free treat with refreshing citrus notes and a sweet, buttery base.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes including chilling
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Ingredients
- 4 tbsp butter, melted
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup fresh lemon juice (not bottled)
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent the pies from sticking.
- Make the Batter: In a blender or mixing bowl, combine the melted butter, granulated sugar, eggs, whole milk, all-purpose flour, fresh lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until the mixture is completely smooth and uniform.
- Fill Muffin Cups: Evenly pour the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake the Pies: Place the muffin tin in the preheated oven and bake for 28 to 32 minutes, or until the tops are lightly golden and the centers are just set, indicating they are cooked through but still tender.
- Cool and Chill: Remove the tin from the oven and let the pies cool inside for 10 minutes. Then transfer the pies to a wire rack to cool completely. For best texture, chill the pies in the refrigerator for at least 1 hour before serving to allow the filling to set fully.
Notes
- Use fresh lemons rather than bottled lemon juice for the best bright, natural lemon flavor.
- Sprinkle a little sugar into the muffin tins before adding the batter for a sweet, slightly crispy bottom crust.
- After cooling, the pies can be individually wrapped and frozen in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.
