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Stack of small Baby Lemon Impossible Pies with golden edges and powdered sugar, showing soft creamy centers on a white plate with lemons in the background.

Baby Lemon Impossible Pies

These Baby Lemon Impossible Pies are mini crustless lemon custard pies that magically form a buttery, cookie-like base while baking. With bright lemon flavor, creamy custard texture, and subtle coconut sweetness, they’re the easiest impressive dessert you’ll ever make no crust, no mess, just blend, pour, and bake!
5 from 1 vote
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Course: Brunch Treat, Dessert, Snack
Cuisine: American, Australian, Comfort Baking
Keyword: Baby lemon impossible pies Gordon Ramsay, Baby Lemon Impossible Pies Ina Garten, Baby lemon impossible pies recipe, Baby lemon impossible pies with condensed milk, Old fashioned lemon impossible pie, Taste Baby lemon impossible pies, Weight Watchers Baby lemon impossible pies
Prep Time: 10 minutes
Cook Time: 23 minutes
Cooling Time: 10 minutes
Total Time: 43 minutes
Servings: 12 pies
Calories: 235kcal
Cost: $8

Equipment

  • 1 Standard 12-cup muffin tin (Mini tins overbake — use standard size)
  • 1 Blender (Any blender works (Vitamix, Ninja, etc.))
  • 1 Microplane or fine grater (For zesting lemons)
  • 1 Measuring cups & spoons (Standard baking measures)
  • 1 Small knife (To loosen pies after baking)

Ingredients

Wet Ingredients

  • 4 large eggs - Room temperature for best blending
  • ½ cup unsalted butter - Melted and slightly cooled
  • 1 ¾ cups whole milk - Can sub reduced-fat milk
  • ½ cup fresh lemon juice - About 2–3 lemons
  • 2 teaspoons lemon zest - Freshly grated
  • 1 tablespoon vanilla extract - “Secret ingredient” for warmth and depth

Dry Ingredients

  • ¾ cup granulated sugar - Adjust to taste
  • ½ cup self-rising flour - See swap below if needed
  • 1 cup sweetened shredded coconut - Adds texture and mild sweetness
  • ⅛ teaspoon salt - Balances flavors

For the Pan

  • — — Butter and flour - To generously grease muffin tin

Optional Toppings

  • — — Powdered sugar - For dusting
  • — — Whipped cream - Freshly whipped preferred
  • — — Fresh berries - Strawberries or blueberries

Instructions

  • Preheat oven to 350°F (175°C). Butter muffin cups generously on bottom and sides, then dust with flour and tap out excess. Make sure every cup is well-coated to prevent sticking.
  • Add all wet and dry ingredients to a blender. Blend on medium speed for 45 seconds until smooth. Let rest for 2 minutes, then pulse 3 times quickly before pouring.
    A baker brushing melted butter or glaze onto freshly baked muffins in a metal tray, with flour dusting the countertop in a cozy kitchen.
  • Pour batter into prepared muffin cups, filling each about two-thirds full. Use a ¼-cup measuring cup for even portions.
  • Bake for 23 minutes, or until tops are golden and centers are slightly jiggly.
    A metal cup pouring creamy batter over golden muffins in a baking tray inside a warm oven.
  • Cool in the pan for 10 minutes. Run a small knife around edges to loosen, then gently lift pies out and cool completely on a rack.
    Close-up of lemon custard cakes topped with lemon slices, oozing creamy filling and dusted with powdered sugar on a white plate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 85g | Calories: 235kcal (12%) | Carbohydrates: 19g (6%) | Protein: 4g (8%) | Fat: 16g (25%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Cholesterol: 105mg (35%) | Sodium: 105mg (5%) | Potassium: 120mg (3%) | Fiber: 1g (4%) | Sugar: 17g (19%) | Vitamin A: 420IU (8%) | Vitamin C: 3mg (4%) | Calcium: 50mg (5%) | Iron: 0.5mg (3%)
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