Ah! Baby Lemon Impossible Pies are a fun, mini version of the classic “Impossible Pie”—a dessert that magically combines a cake-like texture and a custard-like filling in one. The lemon flavor makes it bright and refreshing. Here’s a simple guide:
Baby Lemon Impossible Pies Recipe
Ingredients (Makes ~6 mini pies)
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3 large eggs
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1 cup sugar
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1 cup milk
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1 cup all-purpose flour
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4 tbsp melted butter
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2 tsp baking powder
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1 tsp vanilla extract
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Zest of 1 lemon
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3–4 tbsp lemon juice (fresh)
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Pinch of salt
Instructions
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Preheat Oven
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Preheat oven to 175°C (350°F).
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Grease a mini muffin tin or small tart pans.
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Mix Wet Ingredients
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Beat eggs and sugar until smooth.
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Add milk, melted butter, vanilla extract, lemon juice, and zest. Mix well.
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Add Dry Ingredients
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Sift flour, baking powder, and salt.
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Fold into the wet mixture until smooth and lump-free.
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Pour Into Pans
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Pour batter into mini muffin tins or tart molds 2/3 full.
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Bake
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Bake for 25–30 minutes (or until the tops are golden and a toothpick comes out clean).
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The magic: a cake layer rises on top while custard forms at the bottom—hence “impossible.”
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Cool and Serve
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Let them cool completely.
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Dust with powdered sugar or drizzle with lemon glaze (optional).
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Tips for Best Results
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Use fresh lemon juice and zest for a bright, tangy flavor.
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Don’t overmix once flour is added—this keeps the texture light.
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For extra “magic,” avoid greasing too heavily; a little butter is enough.
💡 Serving Suggestion:
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Serve cold or at room temperature with a dollop of whipped cream or a few fresh berries.
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Perfect for tea-time, brunch, or mini dessert platters.
If you want, I can make a step-by-step “Impossible Pie Hack” showing how to guarantee the perfect cake + custard layers every time, with tips for mini or full-sized pies.
Do you want me to make that hack guide?
