Baby Lemon Impossible Pies Recipe

If you’re on the hunt for a delightfully tangy yet irresistibly creamy dessert, the Baby Lemon Impossible Pies Recipe is sure to become your new favorite. This charming treat combines zesty lemon curd, fluffy meringue, and a smooth, custard-like filling that magically bakes up without a traditional crust. Every bite bursts with fresh citrus flavor, balanced perfectly with the luscious sweetness of condensed milk. It’s a showstopper for any occasion, offering a light but satisfying finale that feels both elegant and comfortingly familiar.

Ingredients You’ll Need

The beauty of the Baby Lemon Impossible Pies Recipe lies in its simplicity. These ingredients are straightforward but carefully chosen to create layers of flavor, texture, and color that meld together in perfect harmony. Each element plays a vital role, from the bright lemon rind to the airy egg whites, ensuring every bite is a delightful experience.

• Lemon curd (1/2 cup): Adds vibrant, tangy sweetness that forms the pie’s signature lemon flavor.
• Grated rind of 1 lemon: Provides fresh citrus aroma and a subtle zing that enhances the filling.
• Plain flour (100g / 2/3 cup): Gives structure and balances the custard’s creaminess.
• Butter, melted and cooled (125g): Enriches the mixture with smoothness and a hint of indulgence.
• Sweetened condensed milk (395g can): Brings luscious sweetness and a silky texture to the custard.
• Milk (250ml / 1 cup): Lightens the filling for that just-right creamy consistency.
• Egg yolks (4): Help thicken the custard and add richness.
• Egg whites (4): Whisked to soft peaks, they lift the pies to a fluffy, cloud-like finish.
• Icing sugar, to dust: A delicate sweet finish that adds charm and a gentle sweetness with every bite.

How to Make Baby Lemon Impossible Pies Recipe

Step 1: Preparing Your Pan and Oven

First things first, preheat your oven to 180C (or 160C if you’re using a fan-forced oven). While it’s heating, grease and flour two muffin pans with 6 cups of 1-cup capacity each. This ensures your pies won’t stick and will come out perfectly shaped, ready for that beautiful lemony filling.

Step 2: Making the Lemon Custard Base

Grab a large mixing bowl and beat together your egg yolks and lemon curd using an electric mixer. Whip them for 3 to 4 minutes until the mixture becomes very pale and thick – this step is crucial for that airy, rich base. Next, add in the lemon rind and flour, blending until you have a smooth, combined mixture. Slowly pour in the melted and cooled butter and continue beating to fully incorporate it.

Now, on a low speed setting, gradually add the canned sweetened condensed milk and the milk. This slow addition helps keep the mixture smooth and prevents it from curdling. Beat until every drop is well combined, creating a luscious liquid custard that forms the heart of this impossible pie.

Step 3: Whisking and Folding the Egg Whites

In a clean bowl with clean beaters, whisk your egg whites until soft peaks form – they should hold their shape but still be tender. Carefully fold one-third of these egg whites into your custard mixture to lighten it. Then gently fold in the remaining whites in two batches. Don’t worry if there are a few lumps; it’s important to keep the airiness intact for the texture we’re after.

Step 4: Baking to Perfection

Pour the combined batter evenly into your prepared muffin pans. Pop them into the oven and bake for about 20 to 22 minutes, or until the pies feel firm to the touch but the center still has a slight wobble. This gentle jiggle is key to keeping that custardy softness inside while the top sets beautifully. Once done, let the pies cool completely in the pan before you try to move them.

Step 5: Finishing Touch and Serving

Before serving your Baby Lemon Impossible Pies Recipe, dust each one lightly with icing sugar for a delicate, snowy finish. This little sprinkle adds just the right amount of sweetness and makes them look utterly irresistible.

How to Serve Baby Lemon Impossible Pies Recipe

Garnishes

Enhance the fresh, citrusy flavors with a few garnishes like thin lemon slices, edible flowers, or a sprig of fresh mint. These little touches bring a pop of color and aroma that make each pie look as good as it tastes.

Side Dishes

These pies are light and refreshing enough to stand alone but pair wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. If you’re serving at a party, fresh berries on the side add a lively burst of extra freshness and color.

Creative Ways to Present

Try serving each mini pie in pretty individual glass jars or on decorative plates dusted with extra icing sugar and lemon zest. You could also stack a few on a tiered dessert stand for a charming presentation that beckons guests to dig in.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be tough!), cover them tightly with plastic wrap or foil and store in the fridge. They’ll keep well for up to 2 days, staying moist and flavorful as when freshly baked.

Freezing

Because of the delicate texture and creamy filling, freezing isn’t ideal for this recipe. The custard can separate and the texture may change, so it’s best enjoyed fresh or within a couple of days of baking.

Reheating

This dessert is best enjoyed chilled or at room temperature, so reheating isn’t recommended. If you prefer it slightly warmer, leave it out for about 20 minutes before serving to gently take the chill off.

FAQs

Can I use lime instead of lemon in the Baby Lemon Impossible Pies Recipe?

Absolutely! Substituting lime curd and zest will give your pies a different but equally delicious citrus twist. Just be aware lime is a bit more tart, so you might want to adjust the sweetness to balance it.

Why is it called an “impossible” pie?

This pie is dubbed “impossible” because it bakes with no crust and magically separates into layers during cooking – a custard base with a fluffy meringue topping – which seems almost impossible but happens every time!

Can I make this recipe gluten-free?

Yes, you can swap the plain flour for a gluten-free plain flour blend. The texture might be slightly different but the overall flavor remains fantastic.

Is it necessary to whisk the egg whites separately?

Yes, whisking the egg whites separately and folding them in gently is crucial to achieve the light, airy texture that sets this pie apart from a regular custard.

How do I prevent the pies from sticking to the muffin tin?

Grease and flour the muffin pans very well. Using a non-stick spray with flour or butter plus flour is essential for easy removal of your mini pies without breakage.

Final Thoughts

Once you try the Baby Lemon Impossible Pies Recipe, you’ll fall in love with how effortlessly it transforms simple ingredients into a tantalizing treat. It’s perfect for impressing friends or simply indulging yourself with something special made from scratch. Trust me, you’re going to want to keep this recipe close for every occasion that calls for a little sweet sunshine on a plate.

Baby Lemon Impossible Pies Recipe

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Baby lemon impossible pies are delightful mini treats with a creamy, tangy lemon filling and a buttery crust baked seamlessly in muffin pans. These pies have a custard-like texture achieved by folding whipped egg whites into a rich lemon batter, resulting in a light yet indulgent dessert perfect for any occasion.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 mini pies
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Ingredients

Filling and Batter

• 1/2 cup lemon curd
• Grated rind of 1 lemon
• 100g (2/3 cup) plain flour
• 125g butter, melted and cooled
• 395g can sweetened condensed milk
• 250ml (1 cup) milk
• 4 egg yolks
• 4 egg whites

Topping

• Icing sugar, to dust

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (160°C fan-forced). Grease and flour two muffin pans with a 6 x 1 cup capacity each to prevent sticking and ensure easy pie removal.
2. Mix Egg Yolks and Lemon Curd: In a large bowl, use an electric mixer to beat the egg yolks and lemon curd together for 3 to 4 minutes until the mixture becomes very pale and thick, indicating incorporated air and fluffiness.
3. Add Lemon Rind and Flour: Stir in the grated lemon rind and sifted plain flour, mixing just until combined to maintain a light texture.
4. Incorporate Butter and Milks: Beat in the melted cooled butter until blended thoroughly. Then, with the mixer on low speed, gradually add the sweetened condensed milk and milk, beating until the batter is smooth and well combined.
5. Whip Egg Whites: Using clean beaters and an electric mixer, whisk the egg whites in a separate bowl until soft peaks form. This step is crucial for giving the pies their signature lightness.
6. Fold Egg Whites into Batter: Gently fold one-third of the whipped egg whites into the lemon batter to lighten it. Then fold in the remaining egg whites in two batches, carefully folding to keep the mixture airy, even if a few lumps remain.
7. Fill and Bake: Pour the batter evenly into the prepared muffin pans. Bake for 20 to 22 minutes or until the pies are firm but have a slightly wobbly center, indicating a creamy consistency inside.
8. Cool and Serve: Allow the pies to cool completely in the pans before removing. Dust with icing sugar before serving to add a light sweetness and attractive finish.

Notes

• Beating the egg yolks and curd until pale ensures a light, fluffy texture.
• Folding in egg whites gently is essential to keep the batter airy.
• Do not overbake; the slight wobble means the filling is perfectly creamy.
• You can prepare these pies ahead and store them covered in the refrigerator for up to 2 days.
• Using fresh lemon rind adds the best citrus aroma and flavor.