These Baby Lemon Impossible Pies turned out so beautiful! Will make these again!

Step 4: Pour the Batter into Muffin Cups

Carefully pour the batter into the prepared muffin tin, filling each cup about ¾ full.
The batter may settle, so give the pan a gentle tap on the counter to remove air bubbles.

Step 5: Bake the Mini Pies

Place the muffin tin in the preheated oven and bake for 20–25 minutes.
The pies will be golden on top and slightly firm to the touch. A toothpick inserted in the center should come out clean.

Step 6: Cool and Set

Let the mini pies cool in the muffin tin for about 5 minutes before carefully running a knife around the edges to loosen them.
Transfer them to a wire rack to cool completely.

Step 7: Add the Finishing Touches

Once cooled, dust the tops with powdered sugar for a light, sweet finish.
Garnish with extra lemon zest and serve with a dollop of whipped cream if desired.

Serving & Storage Tips

These mini pies taste best when slightly chilled or at room temperature.
Store leftovers in an airtight container in the fridge for up to 3 days.
They can be frozen for up to a month—just thaw at room temperature before serving.

Why You’ll Love These Baby Lemon Impossible Pies

✅ Super Easy to Make – No pie crust needed, just blend and bake!
✅ Light & Refreshing – The lemon flavor is perfectly balanced, not too tart or too sweet.
✅ Perfect for Any Occasion – Great for brunch, dessert, or a sweet snack.
✅ Beautiful Presentation – The golden tops and powdered sugar make them look stunning!

Final Thoughts

These Baby Lemon Impossible Pies turned out so beautiful and delicious, and they’ll definitely be a repeat recipe! Their melt-in-your-mouth custard texture and bright citrus flavor make them a must-try for any lemon lover. Whether you’re making them for a special occasion or just for yourself, they’re guaranteed to impress.

Will you be trying these mini pies soon? Let me know how they turn out for you! 🍋✨