Can I Use Bottled Lemon Juice Instead of Fresh?

Yes, you can use bottled lemon juice, but the flavor might not be as vibrant. Fresh lemon juice gives the pies a more zesty and natural taste. If using bottled juice, make sure it's 100% pure lemon juice without added sugars or preservatives for the best results.

What Makes the Crust Form on Its Own?

The magic of Impossible Pies lies in the combination of flour, eggs, and milk. During baking, the flour settles at the bottom, forming a firm crust, while the eggs and milk create a creamy, custard-like layer on top. It’s like magic, but it’s actually just delicious science!

How Do I Prevent My Pie from Cracking?

Cracks usually occur when the pies are overbaked or cooled too quickly. To prevent this, bake the pies just until the centers are set and slightly jiggly. Let them cool gradually at room temperature before refrigerating. Avoid opening the oven door frequently to maintain a consistent baking temperature.

Can I Make These Pies Ahead of Time?

Absolutely! Baby Lemon Impossible Pies can be made a day in advance and stored in the refrigerator. They taste even better the next day as the flavors have more time to meld together. Simply dust them with powdered sugar or add toppings just before serving for the best presentation.

Are There Any Substitutes for Eggs?

If you’re looking to make these pies egg-free, you can use flax eggs as a substitute (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). However, the texture may be slightly different, and the pies might not be as fluffy, but they will still be delicious!

Can I Double the Recipe?

Yes! This recipe can easily be doubled if you’re making it for a crowd. Just make sure to adjust the baking time accordingly and use multiple muffin tins or larger pie dishes. Keep an eye on them as baking times may vary with larger quantities.

A Quick Baby Lemon Impossible Pies-That You Can’t Resist

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
A pinch of salt

For the Lemon Filling:

1 cup fresh lemon juice (from about 4–5 lemons)
½ cup granulated sugar
3 large eggs
Zest of 2 lemons
½ cup heavy cream
1 tablespoon cornstarch

For the Baby-Inspired Decoration:

Mini meringue dollops or whipped cream
Candied baby lemon slices (thinly sliced lemons, candied with a light sugar syrup)

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Instructions

Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 10 minutes. Remove and set aside.
Make the Lemon Filling:
- In a medium bowl, whisk together the fresh lemon juice, granulated sugar, eggs, lemon zest, heavy cream, and cornstarch until smooth.
- Pour the lemon filling into the pre-baked crust.
Bake the Pie:
- Return the pie to the oven and bake for 35–40 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature.
Decorate:
- Once the pie has cooled, top with playful mini meringue dollops or a light layer of whipped cream.
- Garnish with candied baby lemon slices for an extra whimsical touch.
Chill and Serve:
- Refrigerate the pie for at least 2 hours to allow the flavors to meld.
- Slice and enjoy your Baby Lemon Impossible Pies!

Notes

Freshness Matters: For the best flavor, use freshly squeezed lemon juice and freshly grated lemon zest.
Avoid Overbaking: Slight jiggle in the center is ideal; overbaking may cause the filling to crack.
Decorative Ideas: Get creative with your decorations—small dollops of meringue or whipped cream can be piped in cute patterns, enhancing the “baby” theme.

Author: Khadija
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert / Pie
Method: Baking
Cuisine: Modern American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice (approximately 125 g)
Calories: 20 g
Sugar: 180 mg
Sodium: 15 g
Fat: 7 g
Saturated Fat: 8 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 80 mg