Baby Lemon Impossible Pies:

Step 4: Pour the Batter into Ramekins

Evenly divide the batter into the prepared ramekins or muffin tin cups.
The batter will look thin and liquidy at this stage.

Step 5: Bake to Perfection

Place the ramekins on a baking sheet to catch any drips.
Bake for 25-30 minutes, or until the tops are lightly golden and the custard is set but still slightly jiggly in the center.
The magic happens here: the bottom layer will thicken and form a crust while the custard layer sets on top.

Step 6: Cool and Serve

Remove the pies from the oven and allow them to cool to room temperature.
You can serve them warm, or chill in the refrigerator for a firmer texture.
Just before serving, dust with powdered sugar or garnish with thin lemon slices or fresh mint for an elegant touch.

Tips and Variations

Sweetness: Adjust sugar according to your preference — less for tart, more for sweeter pies.
Citrus twist: Add lime or orange zest for a different citrus flavor.
Crust options: For an even richer crust, sprinkle some crushed graham crackers or shortbread crumbs in the ramekins before pouring batter.
Toppings: Whipped cream or fresh berries pair wonderfully with the lemon flavor.

Why You’ll Love Baby Lemon Impossible Pies

Simple yet impressive: One bowl, one batter, no rolling crust needed.
Individual servings: Perfect for portion control and presentation.
Fresh, bright flavor: Lemon adds a refreshing zing that’s not too heavy.
Versatile: Great for casual snacks or elegant desserts.

Final Thoughts

Baby Lemon Impossible Pies are a delightful way to enjoy lemon custard with minimal fuss and maximum flavor. Their magical transformation in the oven makes them fun to make, and their fresh, tangy taste makes them impossible to resist. Give this recipe a try for your next dessert craving or special occasion, and enjoy the “impossible” pie that’s really quite simple!

If you want, I can also help you with printable recipe cards or suggestions for pairing these pies with drinks or other desserts. Just ask!