Print

Creamy Baby Lemon Impossible Pies

Creamy Baby Lemon Impossible Pies - featured image
Print Recipe

These creamy baby lemon impossible pies feature a tangy lemon custard with a delicate, light crust, perfect for potlucks, brunch, or a sweet treat. The recipe is quick, easy, and delivers a nostalgic comfort in every bite.

Ingredients

Scale
  • 1 (8 oz / 227 g) package cream cheese, softened
  • 1 cup (240 ml) sweetened condensed milk
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) fresh lemon juice (about 2–3 baby lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • Optional toppings: powdered sugar for dusting, whipped cream or fresh berries for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your mini tart pans or muffin tin to prevent sticking.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add cold cubed butter.
  3. Cut the butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs with pea-sized bits.
  4. Press about 1 tablespoon of the crust mixture firmly into the bottom of each tart pan or muffin cup. Set aside the rest of the crust.
  5. In a large bowl, beat softened cream cheese until smooth and fluffy using an electric mixer or whisk.
  6. Add sweetened condensed milk and mix until fully combined, scraping down the sides as needed.
  7. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  8. Mix in fresh lemon juice, lemon zest, and vanilla extract until smooth and glossy.
  9. Pour the filling evenly over the crusts, filling each cup about 3/4 full (roughly 3 tablespoons per cup).
  10. Bake for 20-25 minutes or until the edges are set and the centers jiggle slightly when you gently shake the pan.
  11. Remove from oven and let the pies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  12. Chill in the fridge for at least 2 hours before serving to allow the filling to firm up fully.

Notes

Keep butter cold when making the crust to maintain flakiness. Press crust firmly into pans to avoid sogginess. Use room temperature eggs and do not overbeat to prevent lumps and cracking. Chilling overnight improves texture and flavor. Gluten-free and dairy-free substitutions are possible. Pies can be steamed if no oven is available.

Nutrition

Keywords: lemon pie, impossible pie, creamy lemon dessert, baby lemon, easy lemon pie, mini pies, custard pie

Find it online: https://yumyep.com/creamy-baby-lemon-impossible-pies-recipe-5-easy-steps-youll-love/