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You'll want to keep making these little lemon impossible pies because they're the softest, dreamiest bites of lemon goodness and they're always a hit when I show up with them Family always finishes them fast The bright punch of lemon in the creamy middle just makes everyone light up
The first time I made a ton of these for a hot day picnic, I only ate half before they were gone Now, every spring, my aunt wants me to bring them again
Bright Ingredients
- Lemon zest: packs in loads of citrus smell Be sure to wash lemons and skip the bitter white stuff
- Fresh lemon juice: gives tangy flavor and keeps it tasting real Roll your lemon first to get out even more juice
- Milk: that creamy backdrop Whole milk makes these taste silkier
- Large eggs: hold things together and help the filling set right Let them warm up a bit for easy blending
- Unsalted butter, melted: brings in that rich, soft crumb Try a good quality butter for a boost
- Salt: kicks up the bright flavor and keeps it from getting too sweet Fine sea salt works great
- Granulated sugar: sweetens all the way through and makes the tops shine Classic cane sugar is best
- All purpose flour: sets up that delicate bite Fresh flour keeps things soft
Simple Steps
- Let Them Cool and Enjoy:
- Wait at least ten minutes before taking them out of the pan so they can finish setting Use a thin spatula for any stubborn ones Cool the rest of the way on a rack and eat them cold or at room temp for best results
- Pop Them in to Bake:
- Slide the pie pan onto the middle oven rack for twenty five to thirty minutes Look for golden tops and gently press to check they're done
- Fill Mini Pans:
- Pour batter into greased pie sections to about two thirds up They puff a little while baking
- Make the Batter:
- Keep stirring as you add wet to dry, cleaning the sides of your bowl, so you end up with a smooth, silky batter without dry spots
- Mix Wet Stuff:
- Whisk eggs, milk, lemon juice, and zest till it's lovely and smooth You can use a fork if that's all you've got but a whisk is best
- Work the Dry Mix:
- Whisk flour, sugar, and salt in a big bowl Smooth out all the lumps It's the secret to the creamy middle
- Get the Oven Ready:
- Heat your oven to 350°F and coat your mini pie tin in butter or spray Sticking is no fun later
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Adding the lemon zest is honestly my favorite part It smells like pure cheer and my youngest loves joining in He's always wiggling all over the kitchen when we bake them and demands to be the official zester Makes the whole process even sweeter
Best Ways to Store
Tuck extra pies in a tight container in your fridge and eat within four days They get even more luscious after a chill Need to keep them longer? Wrap and freeze each one, then let sit out to thaw before eating Ours never make it to the freezer
Ingredient Swaps
If you've run out of fresh lemons, bottled works in a pinch, just not as zippy Try oranges for a softer, sweeter pie Half-and-half gives you a richer taste in place of milk, and gluten free flour blends work well too so nobody misses out
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Fun Ways to Serve
Spoon whipped cream on top, sprinkle with powdered sugar, or drop on a few fresh berries They look stunning on a party dessert table with fruit and coffee I like putting them in a box to give for birthdays and housewarmings too
Where This Idea Came From
Impossible pies got wild in the 70s and 80s Home bakers loved that the thin batter split into magical layers Lemon was always my family's go-to once the weather warmed up Grandma claimed any citrus meant spring had finally shown up
Frequently Asked Questions
- → Why do they call these 'impossible' pies?
While they bake, the mix sorts itself out so you get a creamy middle and a soft crust—no fuss, no layers to make.
- → Can bottled lemon juice work instead of fresh?
Fresh juice pops more, but if you’re low, bottled stuff will get you by.
- → How do I keep the pies staying fresh?
Pop them in a sealed container in your fridge. They’ll taste great for about three days.
- → Are these okay to freeze?
Yep. Let them cool off, freeze spaced out, then thaw in the fridge when you want more.
- → What goes well with these pies?
Try some berries, a little whipped cream, or dust with powdered sugar for a fun look and taste.
- → Could I skip the dairy in these?
Swap in a plant milk and vegan butter if you’d like. The pies will taste a bit different, but still good.