Baby Lemon Impossible Pies
Baby Lemon Impossible Pies are a delightful blend of tangy lemon and creamy custard encased in a flaky, buttery crust. This easy-to-make dessert boasts a perfect balance of sweet and tart flavors with a smooth, luscious texture. Ideal for any occasion, these mini pies are quick to prepare and sure to impress both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes (including chilling)
- Yield: 8 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free crust)
Ingredients
Scale
Pie Crust
- Store-bought or homemade pie crust (enough for individual tart pans or muffin tins)
Filling
- 1/2 cup freshly squeezed lemon juice
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs (room temperature)
- 3 tablespoons melted butter
- 2 tablespoons sugar
Instructions
- Prepare the Crust: Press your pie crust into small tart pans or muffin tins to form individual pies. Gently prick the bottom of each crust with a fork to prevent bubbles while baking. Bake briefly at 350°F (175°C) for about 8 minutes to set the crust.
- Mix Filling Ingredients: In a medium bowl, whisk together freshly squeezed lemon juice, sweetened condensed milk, eggs, melted butter, and sugar until the mixture is smooth and homogeneous.
- Pour and Bake: Pour the lemon filling evenly into the pre-baked crusts. Bake at 350°F (175°C) for 25 to 30 minutes, or until the filling is set but still slightly jiggly in the center and the tops turn golden.
- Cool and Chill: Allow the pies to cool at room temperature. Then transfer them to the refrigerator and chill for at least 3 hours to let the creamy texture fully set.
Notes
- Use fresh-squeezed lemon juice for the brightest and freshest citrus flavor.
- Do not overbake; the filling should remain slightly jiggly to avoid a dry custard.
- Chill pies thoroughly for at least 3 hours to enhance creaminess.
- Consider graham cracker crust as a flavorful alternative.
- Using room temperature eggs helps achieve a smoother filling.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 75mg
Keywords: lemon pie, impossible pie, mini lemon pies, creamy custard pie, easy dessert, gluten free dessert
Find it online: https://elenaglam.com/baby-lemon-impossible-pies/