Baby Lemon Impossible Pies

Instructions

1️⃣ Prepare the Batter

1. Preheat oven to 350°F (175°C). Grease mini tart pans or a standard muffin tin with butter or nonstick spray to prevent sticking.
2. In a large mixing bowl, whisk together the sugar, flour, and salt until well combined.
3. Add the eggs and whisk until smooth, ensuring no streaks of egg remain.
4. Stir in the melted butter, lemon zest, lemon juice, milk, vanilla extract, and baking powder. Whisk until fully blended — the batter will be thin and pourable, similar to a custard base.

2️⃣ Fill and Bake

1. Pour the batter evenly into the prepared pans, filling each cavity about ¾ full to allow room for rising.
2. Place the pans on a baking sheet for easy handling and even heat distribution.
3. Bake for 30–35 minutes, or until the tops are lightly golden and the centers are just set. As they bake, the pies will naturally separate into three distinct layers — a soft crust, a creamy custard middle, and a slightly firm top.

3️⃣ Cool and Garnish

1. Allow the pies to cool in the pan for about 10 minutes before gently transferring them to a wire rack. Cooling helps the layers firm up and makes removal easier.
2. Once cooled, dust with powdered sugar for a touch of sweetness and an elegant finish.
3. Top with a fresh mint leaf or a thin lemon slice for a decorative garnish.

Serving & Storage