Description
Baby Lemon Impossible Pies are delightful individual-sized lemon custard pies with a tender crust and a creamy, tangy filling. Made with fresh lemon juice, zest, coconut, and a hint of vanilla, these pies are baked in a muffin tin for a charming presentation and perfect portion control. Their golden tops and slightly jiggly centers offer a melt-in-your-mouth texture, finished with a dusting of powdered sugar, whipped cream, and fresh berries for a refreshing and elegant dessert.
Ingredients
Main Ingredients
- 4 large eggs (room temperature for best blending)
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 3/4 cups whole milk (can substitute reduced-fat milk)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 2 teaspoons lemon zest (freshly grated)
- 1 tablespoon vanilla extract (secret ingredient for warmth and depth)
- 3/4 cup granulated sugar (adjust to taste)
- 1/2 cup self-rising flour (see swap below if needed)
- 1 cup sweetened shredded coconut (adds texture and mild sweetness)
- 1/8 teaspoon salt (balances flavors)
For Preparation and Garnish
- Butter and flour (to generously grease muffin tin)
- Powdered sugar (for dusting)
- Whipped cream (freshly whipped preferred)
- Fresh berries (strawberries or blueberries)
Instructions
- Prep Pan: Preheat your oven to 350°F (175°C). Generously butter the bottom and sides of each muffin cup, then dust the cups with flour and tap out the excess. This step is essential to ensure the pies release easily after baking.
- Blend Batter: Combine all the wet and dry ingredients—eggs, melted butter, milk, lemon juice, lemon zest, vanilla, sugar, flour, shredded coconut, and salt—in a blender. Blend on medium speed for about 45 seconds until the mixture is smooth. Allow the batter to rest for 2 minutes, then pulse the blender three quick times to maintain a good texture before pouring.
- Fill Cups: Using a 1/4-cup measuring cup, pour the batter evenly into each prepared muffin cup, filling about two-thirds full to allow room for the pies to rise without spilling.
- Bake Pies: Place the muffin tin in the preheated oven and bake for approximately 23 minutes. The pies are done when their tops turn golden and the centers remain slightly jiggly to the touch, indicating a creamy custard interior.
- Cool Pies: Allow the pies to cool in the pan for 10 minutes. Run a small knife around the edges to loosen them gently. Carefully lift each pie out and place on a cooling rack to cool completely before serving.
- Serve: Just before serving, dust the pies lightly with powdered sugar, top with freshly whipped cream, and garnish with fresh berries like strawberries or blueberries for a fresh, vibrant finish.
Notes
- Make sure eggs are at room temperature to ensure proper blending and smooth texture.
- If self-rising flour is unavailable, substitute with all-purpose flour plus 1 1/2 teaspoons baking powder and a pinch of salt.
- Adjust sugar according to sweetness preference; less for a tarter pie, more for sweeter tastes.
- Fresh lemon juice and zest add the essential bright flavor; avoid bottled lemon juice for best results.
- Use fresh whipped cream rather than canned or sweetened varieties for a lighter taste.
- Allow pies to cool completely before serving to achieve the best texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
