Can I make baby lemon impossible pies ahead of time?

Yes, these pies are perfect for making ahead. In fact, they taste even better after chilling overnight. Store them in an airtight container in the refrigerator for up to 3 days. The texture firms up and the lemon flavor deepens beautifully.

Can you freeze mini lemon impossible pies?

Yes. Once cooled, wrap each pie tightly in plastic wrap and freeze in an airtight container. Thaw overnight in the refrigerator before serving. The texture remains creamy, though the coconut topping may soften slightly.

Why are they called "impossible" pies?

Because it seems impossible that they work. You mix all the ingredients in one bowl, pour the thin batter into a pan (or muffin tin), and somehow — without crust or layers — it bakes into a three-texture dessert: crusty bottom, custardy center, and golden top. It’s a bit of culinary magic that never fails to impress.

Can I make these without coconut?

Yes. Coconut adds texture and helps create the layered effect, but you can omit it. For a little crunch, try folding in a spoonful of finely chopped almonds or just increase the flour by one tablespoon. You’ll still get that creamy, custard-like center.

Are lemon impossible pies gluten-free?

Not by default, but they can be. Substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. The texture may be slightly softer, but still delicious. Be sure your coconut is also gluten-free (some brands process with wheat).

Baby Lemon Impossible Pies Recipe 2025

Description

These baby lemon impossible pies are tender, lightly sweet, and packed with lemony flavor. Easy to mix in one bowl, they form their own crust while baking!

Ingredients

Scale

1 cup whole milk
½ cup all-purpose flour
½ cup granulated sugar
4 tablespoons unsalted butter, melted
2 large eggs
½ cup sweetened shredded coconut (optional)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk eggs. Stir in sugar, melted butter, milk, lemon juice, zest, and vanilla.
Sift in flour and salt. Stir until smooth. Fold in coconut if using.
Divide batter evenly among muffin cups.
Bake for 22–25 minutes, until tops are just golden and centers are set.
Let cool in tin for 5–10 minutes, then transfer to a rack. Chill for 1 hour before serving.

Notes

For a diabetic-friendly version, use granulated allulose or monk fruit sweetener and skip the sweetened coconut. These also freeze well — just thaw overnight in the fridge.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 180
Sugar: 15
Sodium: 90
Fat: 6
Saturated Fat: 2
Carbohydrates: 20
Fiber: 0.5
Protein: 3

Keywords: lemon, mini pies, impossible pie, baby pies, dessert, easy baking