Baby Lemon Impossible Pies (Easy Mini Lemon Tart Recipe) Recipe
Introduction
These Baby Lemon Impossible Pies are delightful mini lemon tarts with a perfectly creamy filling and a light, buttery crust. Easy to make and bursting with fresh lemon flavor, they are a refreshing treat for any occasion.
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 lemon zest from fresh lemons
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Step 2: In a blender or bowl, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
- Step 3: Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
- Step 4: Bake for 28–32 minutes until the tops are lightly golden and centers are just set.
- Step 5: Cool in the tin for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.
Tips & Variations
- Use fresh lemons for the best bright, natural lemon flavor.
- For extra texture and sweetness, sprinkle sugar into the muffin tins before pouring the batter.
- Try adding a little poppy seeds for a subtle crunch and visual appeal.
Storage
After cooling, these pies can be stored in the refrigerator for up to 3 days. For longer storage, wrap each pie individually and freeze in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving. Reheat briefly in a warm oven if you prefer them slightly warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor and brightness. Bottled lemon juice tends to be more acidic and less vibrant, which can affect the taste of the pies.
Can I make these pies dairy-free?
You can substitute the whole milk with a dairy-free alternative like almond or oat milk and use a dairy-free butter to make this recipe suitable for dairy-free diets, though the texture may vary slightly.
PrintBaby Lemon Impossible Pies (Easy Mini Lemon Tart Recipe) Recipe
These Baby Lemon Impossible Pies are delightful mini lemon tarts with a creamy, tangy filling and a subtle buttery crust. Easy to prepare and perfect for any occasion, these individual pies combine fresh lemon juice and zest for a bright, refreshing flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 mini lemon pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Mini Lemon Pies
- 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 lemon zest from fresh lemons
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Mix the Ingredients: In a blender or a 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 evenly combined.
- Fill the Muffin Tin: Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow space for the pies to set properly without overflowing.
- Bake the Pies: Place the muffin tin in the preheated oven and bake for 28 to 32 minutes, or until the tops turn lightly golden and the centers are just set, indicating the pies are cooked through.
- Cool and Chill: Remove the pies from the oven and allow them to cool in the tin for 10 minutes to set further. Then carefully transfer each pie to a wire rack and chill them for at least 1 hour before serving to develop flavor and texture.
Notes
- For the best flavor, use fresh lemons rather than bottled lemon juice.
- Optionally, sprinkle granulated sugar into the muffin tin cups before pouring the batter for added texture and sweetness in the crust.
- These mini pies freeze well—after cooling, wrap each pie individually and store in a freezer-safe bag for up to 2 months.
Keywords: baby lemon pies, mini lemon tarts, easy lemon dessert, lemon tart recipe, impossible pies, mini tarts, fresh lemon desserts
