Baby Lemon Impossible Pies
Baby Lemon Impossible Pies are little bursts of bright, tangy lemon flavor wrapped up in a creamy, custardy filling with a soft, almost cake-like texture. These tiny pies are perfect…
Tip: save now, cook later.Baby Lemon Impossible Pies are little bursts of bright, tangy lemon flavor wrapped up in a creamy, custardy filling with a soft, almost cake-like texture. These tiny pies are perfect for when you want a sweet treat that’s fresh and zesty without being too heavy. The filling is made with simple ingredients like sweetened condensed milk, eggs, and lemon juice, creating that delicate lemony taste that everyone loves.
I love making these pies because they’re surprisingly easy and quick to whip up. I remember the first time I tried one, I couldn’t believe how light and smooth the filling was, with just the right amount of sweetness and tartness. Plus, the little size makes them feel like a special treat without going overboard. Whenever I have guests, these small pies always disappear fast, which is a great sign!
My favorite way to enjoy Baby Lemon Impossible Pies is straight from the fridge, sometimes with a dollop of whipped cream or a sprinkle of powdered sugar on top. They’re great for sharing at parties or just as a nice pick-me-up anytime you need a bit of sunshine on your plate. If you like lemon desserts that feel fresh and homemade, I think you’ll find these pies pretty hard to resist.
Key Ingredients & Substitutions
Flour: All-purpose flour gives the right texture to these mini pies. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend.
Lemon Zest & Juice: Fresh lemon zest and juice bring bright citrus flavor. If lemons aren’t available, lime zest and juice can be a refreshing substitute.
Sweetened Shredded Coconut: Coconut adds nice sweetness and texture. Unsweetened shredded coconut works too, but you might want to add a touch more sugar.
Butter: Melted butter adds richness and helps the crust form. You can substitute with coconut oil for a dairy-free option, though flavor will change slightly.
Milk: Whole milk works best here for creaminess, but you can sub with almond milk or oat milk for a dairy-free version. Just use unsweetened types.
How Do You Get the Perfect Texture in Baby Lemon Impossible Pies?
The trick to achieving the creamy, almost custard-like filling with a slightly crisp edge is in how you mix and bake the batter.
- Mix wet and dry ingredients gently and just until combined to avoid a dense texture.
- Folding in the coconut carefully ensures even texture and flavor throughout.
- Fill muffin cups about 3/4 full to allow the pies to rise without overflowing.
- Bake at 350°F until edges are golden, which creates a nice contrast in texture.
- Let cooling happen in the pan first to firm the edges before moving to a wire rack.
Equipment You’ll Need
- Muffin tin – perfect size for these mini pies and helps create those crisp edges.
- Mixing bowls – one for dry ingredients and one for wet to make mixing easier.
- Whisk – great for blending eggs and liquids smoothly without lumps.
- Measuring cups and spoons – for accurate ingredient amounts every time.
- Wire cooling rack – lets the pies cool evenly and keeps the bottoms from getting soggy.
- Spatula or wooden spoon – for gently folding in the shredded coconut without overmixing.
Flavor Variations & Add-Ins
- Add blueberries or raspberries for a fruity twist that pairs wonderfully with lemon.
- Swap shredded coconut for finely chopped nuts like almonds or pecans for extra crunch.
- Try using lime zest and juice instead of lemon for a slightly different citrus flavor.
- Stir in a teaspoon of ginger or cardamom for warm spices that complement the coconut and lemon.
How to Make Baby Lemon Impossible Pies?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 cup whole milk
- 1 cup sweetened shredded coconut
- 1/2 cup butter, melted and cooled
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1 tsp vanilla extract
For Serving:
- Powdered sugar, for dusting
- Whipped cream, for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. After baking, allow 10 minutes for cooling in the pan and additional time to cool completely on a wire rack before serving.
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with paper liners to make removing the pies easy.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This makes sure everything is evenly combined.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs. Then add in the milk, melted and cooled butter, lemon zest, lemon juice, and vanilla extract. Mix well so all the flavors come together.
4. Make the Batter:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined — don’t overmix! Then fold in the shredded coconut evenly throughout the batter.
5. Bake Your Mini Pies:
Pour the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes until the edges turn golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Serve:
Remove the pies from the oven and let them cool in the pan for 10 minutes. Then carefully transfer them to a wire rack to cool completely. Before serving, sprinkle powdered sugar on top and add a dollop of whipped cream with a little extra lemon zest for a fresh garnish.
Enjoy your delicious Baby Lemon Impossible Pies with their creamy, tangy filling and perfectly crisp edges!
Can I Use Frozen Shredded Coconut?
Yes, you can use frozen shredded coconut, but make sure to thaw it completely and drain any excess moisture before folding it into the batter to avoid sogginess.
Can I Substitute the Whole Milk?
Absolutely! You can use almond milk, oat milk, or any other plant-based milk if you prefer a dairy-free version. Just choose unsweetened varieties to keep the flavors balanced.
How Should I Store Leftover Pies?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven, or enjoy them cold.
Can These Be Made Ahead of Time?
Yes! You can bake the pies in advance and keep them refrigerated. Bring them to room temperature or warm lightly before serving, and add fresh whipped cream just before eating.
