Baby Lemon-Lime Impossible Pies Recipe
Baby Lemon-Lime Impossible Pies are the perfect little citrus treats — light, refreshing, and bursting with zesty lemon and lime flavor. They’re called “impossible” because, as they bake, the mixture magically separates into layers: a soft crust on the bottom, creamy custard in the middle, and a golden top. This recipe makes mini versions, perfect for serving at parties, picnics, or as portion-controlled desserts.
Ingredients
- ½ cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter, melted
- 2 cups whole milk
- ¼ cup lemon juice (freshly squeezed)
- ¼ cup lime juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Lightly grease a standard muffin tin or line with paper baking cups.
Step 2: Mix the Batter
In a large mixing bowl, whisk together eggs and sugar until pale. Add melted butter, milk, citrus juices, zests, vanilla, and salt. Gradually whisk in flour until smooth and fully combined. The batter will be thin.
Step 3: Pour and Bake
Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 20–25 minutes, until tops are lightly golden and centers are just set.
Step 4: Cool and Serve
Allow pies to cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Ingredient Breakdown and Variations
- Citrus Twist: Use only lemon juice for a sharp lemon pie or only lime for a tropical lime version.
- Creamier Version: Replace half the milk with coconut milk for richness.
- Nutty Crust: Sprinkle crushed graham crackers or almond meal in muffin cups before pouring batter.
- Mini Tarts: Bake in mini tart shells for a fancier presentation.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
Nutritional Information (per pie, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Carbohydrates | 23g |
| Protein | 4g |
| Fat | 9g |
| Saturated Fat | 5g |
| Sugar | 17g |
| Fiber | 0.5g |
| Sodium | 70mg |
Storage and Reheating
- Room Temperature: Store covered for up to 1 day.
- Refrigerator: Keep in an airtight container up to 4 days.
- Freezer: Wrap each pie tightly and freeze up to 2 months. Thaw overnight before serving.
- Reheating: Warm in the oven at 300°F for 5–7 minutes for best results.
Pro Tips
- Use freshly squeezed lemon and lime juice for the brightest flavor.
- Don’t overbake — the pies should be just set with a slight jiggle.
- Cool completely before dusting with powdered sugar to avoid melting.
- For extra zestiness, double the lemon and lime zest.
- Serve with whipped cream or fresh berries for a café-style finish.
FAQs
Why are they called “impossible pies”?
Because they create their own crust and layers during baking, making them seem “impossible.”
Can I make them ahead?
Yes! They taste even better the next day as the citrus flavors deepen.
Why are my pies soggy?
They may have been underbaked. Extend baking time by 3–5 minutes.
Can I use bottled juice?
Fresh is best, but bottled juice works if it’s 100% pure with no added sugar.
Can I make one large pie instead of minis?
Yes, bake the batter in a greased 9-inch pie dish for 40–45 minutes.
