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Light, luscious mini lemon custard pies that magically form their own crust during baking. Perfect for spring brunches, baby showers, or as a sweet fridge treat. Made easily in a blender or bowl, these bite-sized pies chill into a silky, dreamy texture with bright, sunny lemon flavor.

Ingredients

Scale
  • 4 tbsp butter, melted
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh lemon juice (not bottled)
  • 1 tbsp lemon zest (from fresh lemons)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin well.
  2. In a blender or mixing bowl, combine melted butter, granulated sugar, eggs, whole milk, all-purpose flour, fresh lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth and custard-like.
  3. Pour the batter evenly into the muffin cups, filling each about two-thirds full to allow room for puffing during baking.
  4. Bake for 28–32 minutes until the tops are lightly golden and the centers are just set with a slight jiggle.
  5. Cool the pies in the tin for 10 minutes, then run a knife around the edges to loosen them. Transfer the pies to a wire rack to cool completely.
  6. Chill the pies in the refrigerator for at least 1 hour before serving to achieve the signature silky custard texture.

Notes

For best flavor, always use fresh lemons rather than bottled juice., Sprinkle some sugar into each muffin cup before adding batter for extra crisp edges that caramelize., These mini pies are freezer-friendly; once cooled, wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months.

Nutrition

Find it online: https://gingerbaking.com/baby-lemon-impossible-pies-2026/