- Serve the pies slightly chilled or at room temperature. Their creamy lemon center shines when cold, while the flavor intensifies as they rest.
- Pair with a dollop of whipped Greek yogurt or a drizzle of lemon curd for extra indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Dust with fresh powdered sugar just before serving again.
Tips for Success
- Use fresh lemon juice and zest for the brightest, most natural citrus flavor.
- Don’t overbake — remove the pies once the centers are set but still slightly jiggly. They’ll firm up as they cool.
- For a smooth texture, whisk the batter thoroughly to avoid any lumps.
- To make full-sized versions, pour the batter into a 9-inch pie dish and increase the baking time to 45–50 minutes.
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Servings: 12 mini pies | Calories: ~180 kcal per pie
Delicate, citrusy, and beautifully layered, these Baby Lemon Impossible Pies are the perfect make-ahead dessert — simple to bake, easy to serve, and guaranteed to brighten any day! 🍋🍃🥧
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