Baby Lemon Mini Pies

These Baby Lemon Impossible Pies offer a bright and zesty dessert experience with a tender custardy lemon filling that bakes into its own perfect crust. Each mini pie delivers a wonderful balance of tangy citrus and subtle tropical sweetness from shredded coconut, creating a delightfully creamy texture in every bite. This recipe brings a burst of sunshine to your kitchen and your table.

I first tried these pies on a warm spring day and was hooked immediately. They have since become my easy go-to when I want a dessert that looks impressive but takes minimal effort.

Ingredients

• 4 large eggs: room temperature for a smooth custard filling
• 1/2 cup unsalted butter: melted and slightly cooled to add rich moisture
• 1 3/4 cups whole milk: for creamy texture whole milk is best but reduced fat works too
• 1/2 cup fresh lemon juice: freshly squeezed from 2 to 3 lemons for bright citrus flavor
• 2 teaspoons lemon zest: freshly grated to boost aroma and depth
• 1 tablespoon vanilla extract: enhances and warms the lemon notes
• 3/4 cup granulated sugar: to sweeten perfectly adjust to taste
• 1/2 cup self-rising flour: helps pies rise and keep a tender crumb use the substitution notes if needed
• 1 cup sweetened shredded coconut: adds lovely texture and a subtle tropical sweetness
• 1/8 teaspoon salt: balances and enhances the flavors in the pies
• Butter and flour: for greasing ensure easy removal and a flawless crust
• Powdered sugar: for dusting adds a pretty and elegant finish
• Whipped cream: freshly whipped adds luscious creaminess
• Fresh berries: strawberries or blueberries add color and a juicy tart contrast

Step-by-Step Instructions

Prep Your Pan Like a Pro:

Preheat your oven to 350 degrees Fahrenheit. Generously butter all the insides of a muffin tin including the bottoms and sides then dust with flour. Tap out excess flour so every corner is coated evenly. This prevents sticking and helps your mini pies come out clean and formed perfectly.

Blend All Those Magical Ingredients:

Place all wet and dry ingredients into a blender on medium speed. Blend for about 45 seconds until the mixture is smooth and creamy. Let the batter rest for a few minutes then pulse three quick times to achieve the unique texture that defines these pies.

Fill the Muffin Cups with Love:

Using a 1/4 cup measuring cup fill each muffin cup about two-thirds full with batter. This ensures they rise and bake evenly without any spillover and creates pies with the perfect height and shape.

Bake to Golden Slightly Jiggly Perfection:

Bake the pies for 23 minutes until the tops turn a lovely golden color and the centers still jiggle slightly when gently shaken. This slight movement means the custard inside is creamy and perfectly set.

Time to Cool and Unmold:

Allow the pies to cool in the pan for 10 minutes after baking. Run a small knife gently around each edge to loosen. Carefully lift the pies out and place on a wire rack to cool completely. Cooling lets the custard set fully without losing that luscious creaminess.

Bookmark

I love how the lemon zest energizes every bite with fresh brightness while the coconut whispers tropical sweetness. Sharing this recipe always brings back fond memories of sunny afternoons with friends and family gathered around the table enjoying something special and simple.

Storage Tips

Store leftover pies in an airtight container refrigerated for up to three days. Add fresh whipped cream and berries just before serving to keep toppings fresh and vibrant. For longer storage freeze pies in a single layer initially then transfer them to a freezer-safe container and freeze for up to one month. To enjoy after freezing thaw in the refrigerator overnight and serve chilled or at room temperature. If you prefer them warm gently heat in a low oven around 300 degrees Fahrenheit for five to seven minutes rather than microwaving which can affect texture.

Ingredient Substitutions

If self-rising flour is unavailable make your own by combining half a cup of all-purpose flour with one and a quarter teaspoons of baking powder and a pinch of salt. Shredded coconut can be omitted if allergic or unavailable but it does add a unique texture and mild sweetness you won't want to miss. To make this recipe dairy-free substitute whole milk with any plant based milk like almond or oat and use dairy-free butter alternatives without compromising flavor.

Serving Suggestions

These mini pies shine when topped with a dusting of powdered sugar and a dollop of freshly whipped cream. Fresh berries such as strawberries or blueberries add a colorful and tart contrast that complements the sweet lemon custard. For a light accompaniment serve them with a crisp green salad dressed in a tangy vinaigrette or enjoy alongside a cup of hot tea or coffee to enhance the citrus flavors.

Pro Tips

• Make sure your eggs are at room temperature for a smooth batter and creamy custard finish
• Do not skip greasing and flouring your muffin tin well to ensure your pies come out clean without sticking
• Allow pies to cool sufficiently in the pan before removing to keep their delicate texture intact and avoid breakage

Common Recipe Questions

→ Can I substitute the self-rising flour?

Yes, you can mix 1/2 cup all-purpose flour with 1 1/4 teaspoons baking powder and a pinch of salt to mimic self-rising flour’s leavening effect. This keeps the pies light and fluffy.

→ Is shredded coconut essential in the filling?

Shredded coconut adds texture and subtle sweetness, but it can be omitted if needed. The pies will still have their creamy lemon character, though with a different mouthfeel.

→ Can I use dairy-free milk in this dish?

Absolutely! Almond, oat, or other plant-based milks work well, as does dairy-free butter. The lemon flavor remains bright and fresh.

→ Why are these called "impossible" pies?

The filling magically separates during baking, forming its own crust without extra effort, which feels almost too good to be true—hence the name "impossible."

→ How do I double the batch?

Simply prepare double the ingredients and bake in multiple muffin tins or batches. Keep an eye on baking time, especially if using larger pans.