Best Baby Lemon Impossible Pie Recipes: Zesty, Easy & Irresistible

Craving a tangy lemon dessert that’s a breeze to make? Baby Lemon Impossible Pies are mini crustless custard pies that practically bake themselves – forming a light “crust” and creamy center without any pastry.

We’ve rounded up some of the best recipes (up to 12) for these lemon delights, including classic takes and creative twists. From gooey condensed milk versions to coconut-infused variations, each recipe offers something special. Get ready for bright lemon flavor, easy prep, and rave reviews from anyone who takes a bite!

A Brief History of the “Impossible Pie”

The concept of the impossible pie dates back to the 1970s, when Bisquick popularized a magical crustless pie recipe on its box. The idea was simple: mix a single batter that separates during baking to form its own crust retrofoodformoderntimes.com.

The first impossible pie was a coconut custard that became a Southern classic​ theawl.com. Soon there were endless variations – from savory “impossible” quiches to fruity desserts – all celebrating this “impossibly easy” technique. The name was later softened to Impossibly Easy Pie by marketers​ theawl.com, but the original charm remains.

Today’s lemon impossible pies carry on that tradition, combining lemon custard filling with a self-forming crust for an effortless treat that tastes like you fussed for hours.

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1. Baby Lemon Impossible Pies (Taste.com.au)

This Australian recipe turns a few pantry staples into individual lemon pies with a gooey center. It uses sweetened condensed milk and a spoonful of lemon curd to create an extra moist, tangy filling​ es.pinterest.com, instagram.com.

Simply mix the condensed milk with eggs, flour, butter, and zesty lemon, then bake in a muffin tin. The batter magically forms delicate crust edges around a soft lemon custard. Nutritional info: Not explicitly provided, but expect a rich, sweet treat (condensed milk brings plenty of sugar).

• Why it’s a Top Pick: The addition of lemon curd sets this recipe apart – you get little pockets of intense lemon flavor in each bite. The condensed milk makes the texture ultra-creamy and “oh so moist”. Despite gourmet taste, it’s very straightforward (just mix and bake!).
• Great For: Lemon fanatics who want maximum citrus punch, and anyone with a sweet tooth for classic Aussie desserts. Perfect for potlucks and bake sales – the cute mini pies are easy to serve and carry.
• Suggested Variations: If you can’t find lemon curd, try using a tart lime or passionfruit curd for a different twist. You can also omit the curd for a smoother custard or swirl a bit of raspberry jam on top before baking for a lemon-berry vibe.
• Baking Tips: Fill muffin cups only about 3/4 full and don’t overbake – 20 minutes or so is enough to set the custard (look for a slight wobble in the center). Let them cool before removing from the tin to keep the delicate crust intact. For an even gooier center, some bakers recommend adding the lemon curd after 10 minutes of baking, then finishing the bake – this keeps the curd more distinct.

Read the full recipe here: Baby Lemon Impossible Pies – Taste

2. Baby Lemon Impossible Pies – Cooking with Casey

This recipe from Cooking with Casey delivers bright, classic lemon flavor in a mini pie that “creates its own crust while baking – no pastry needed”​ cookingwithcasey.com. It uses everyday ingredients: milk, sugar, a bit of flour, eggs, butter, and plenty of fresh lemon juice and zest.

The batter is baked in a 12-cup muffin tin, yielding one dozen personal pies with a lightly golden top and creamy middle. Nutritional profile: Each mini pie is around 175 calories with modest sugar and fat – a lighter bite than some richer versions, yet still satisfyingly sweet.

• Why We Love It: These little pies have the perfect balance of sweet and tart. The fresh lemon juice and zest make the flavor “truly special,” as the oils bring intense citrus aroma​. They’re impressively fancy-looking despite minimal effort, and the self-forming crust means no rolling dough – ideal for weeknights. The recipe’s creator notes each bite has a creamy custard center that “tastes like sunshine”, and we can’t agree more!
• Who It’s Suited For: Busy home cooks and beginner bakers will appreciate the simplicity. It’s great for family gatherings – the author mentioned even her skeptical brother-in-law immediately asked for the recipe once he tried these​. Kids and adults alike enjoy the gentle lemon flavor (not too sour, not too sweet).
• Tips & Tricks: Use room-temperature ingredients for a smooth batter (cold eggs can lead to lumps)​. Casey advises not to reduce the sugar – the full amount gives the best flavor contrast. Also, allow the pies to cool 10 minutes in the pan then fully on a rack, as they may sink slightly in the center while cooling (that’s normal ​cookingwithcasey.com). A dusting of powdered sugar just before serving makes them look bakery-fancy. If you love extra zing, add a bit more lemon zest than called for – it really pops in these pies.
• Variations: While this recipe sticks to the basics, you can stir in a handful of sweetened coconut to the batter for a lemon-coconut twist (you’ll get a faint macaroon-like crust on top). Or swap the vanilla for almond extract for a different flavor backdrop. These can also be made in a single 9-inch pie dish (increase bake time to ~45-50 minutes).

Read the full recipe here: Baby Lemon Impossible Pies by Casey

3. Mini Lemon Impossible Pies – My Tasty Curry

Food blogger Rekha at My Tasty Curry offers a clever take on baby lemon impossible pies that incorporates sweetened condensed milk and lemon curd, much like the Aussie version. Her recipe separates the eggs, folding in whipped egg whites to create an especially light, airy texture.

The result is mini lemon pies that are custardy yet slightly fluffy, with vibrant lemon flavor in every bite. Nutrition-wise: a bit richer – roughly 245 kcal per pie with about 14 g fat and 28 g carbs​ mytastycurry.com, owing to the condensed milk and butter.

• Why It’s a Favorite: The technique of whipping the egg whites gives these pies a delicate lift, almost like a chiffon. You still get the “gooyi” (gooey) custard center that impossible pies are known for​, but with a lighter mouthfeel on top. The inclusion of real lemon curd in the batter makes the lemon taste extra bold and authentic. It’s a great blend of old-fashioned comfort and modern baking – easy to make, but impressive in result.
• Perfect For: Those who want an elevated texture – if you find other impossible pies too dense, this is the recipe for you. Also ideal for make-ahead desserts; Rekha notes these can be chilled and actually get creamier in texture after refrigeration​. They shine at spring parties or teas where a refined, bite-sized dessert is appreciated.
• Variations: This recipe comes with fun twists. The author suggests turning it into mini Key Lime impossible pies by substituting lime juice and zest​. You can also add a coconut flair by stirring a bit of shredded coconut into the batter​. If you’re a fan of the classic Bisquick method, she even notes you can swap the flour for baking mix to go “retro”. For a gluten-free option, use a 1:1 gluten-free flour blend – it works pretty well in these​.
• Baking Tips: Take the time to beat the egg whites to soft peaks and fold gently into the batter​ – this is key for the airy texture (avoid overmixing and deflating the whites). Bake just until the tops are set and lightly golden (about 22–25 minutes)​. The centers should have a slight wobble; they’ll firm up as they cool. Also, using fresh lemon juice is non-negotiable for best flavor (bottled can taste flat)​ cookscript.com.

Read the full recipe here: Baby Lemon Impossible Pies – My Tasty Curry

4. Baby Lemon Impossible Pie (Easy Crustless) – CookScript

Chef-blogger Olivia’s recipe on CookScript is a one-pan wonder: you blend all ingredients and bake one single pie that separates into a creamy lemon filling with a thin “crust.” It’s essentially a full-size lemon impossible pie that can be cut into slices (perfect if you prefer a traditional pie format over minis).

The ingredients are similar – milk, eggs, flour, sugar, butter – with plenty of fresh lemon. Nutrition: About 265 calories per slice (if 8 slices) with moderate sugar (~39 g) and fat (~7 g)​ flavor-feed.com, since this version omits heavy add-ins like coconut.

• Why It Stands Out: This recipe is praised as “the simplest pie you’ll ever bake,” requiring no crust and no fancy equipment ​flavor-feed.com. You literally toss everything in a blender and pour into a pie dish ​flavor-feed.com. It’s impossibly easy! The flavor is classic lemon – a “burst of sunshine in every bite”​ cookscript.com – and it has a lovely smooth custard texture. We also love the thorough guidance: Olivia provides expert tips on using fresh lemons and not overmixing, making it foolproof for beginners.
• Ideal For: Baking beginners or anyone short on time. If you’re the type who prefers one big pie to divvy up, this is your pick. It’s also great for family desserts – one pie feeds everyone, and it’s easy to transport to gatherings. Because it’s a straightforward recipe, it’s a good canvas for adding your own touch (fruit topping, etc.).
• Variations: While it’s a single 9-inch pie, the author notes you can adapt this into individual pies by using ramekins or muffin tins – just reduce the bake time (mini versions bake in ~30-40 minutes) ​cookscript.com. You can experiment with other citrus: try a mix of lemon and orange for a softer citrus profile, or even swirl in a couple of tablespoons of raspberry or blueberry puree before baking for a berry-lemon pie.
• Cooking Tips: Grease the pie dish well so the self-forming crust releases easily. If using a blender, mix on low just until blended – over-blending could make the pie tougher (you want a tender custard). The pie is done when the top is light golden and the center has a slight jiggle​ cookscript.com (about 50-60 minutes). Let it cool completely to room temp, then chill. As with many custard pies, it actually slices and tastes even better after a few hours chilled, when it fully sets​ simplystacie.net. Just before serving, dust the top with confectioners’ sugar and perhaps extra lemon zest for a pretty finish.

Read the full recipe here: Baby Lemon Impossible Pie – CookScript

5. Impossible Lemon Pie – Southern Plate

For a retro spin, check out Christy’s Impossible Lemon Pie on Southern Plate. This recipe harkens back to the classic Bisquick version that started it all. In fact, it explicitly uses Bisquick baking mix in the batter (no separate flour or baking powder needed)​ southernplate.com.

Everything – milk, sugar, Bisquick, eggs, melted butter, vanilla, and lemon juice – is tossed in the blender and poured into a 9-inch pie plate. Bake it, and you get a crustless lemon custard pie that forms a light crust-like layer. Nutrition info: Not given, but it’s similar to other classic recipes (moderate calories per slice). Using whole milk and butter gives it richness, while the lemon keeps it refreshing.

• Why It’s a Top Choice: Simplicity and nostalgia. This pie was part of the “Impossible Pie” craze of the ’70s​ southernplate.com, and it still delights today. The blender method means it’s incredibly quick – “don’t blink or you’ll miss” how fast it comes together, the author jokes​ southernplate.com. The texture is a bit firmer (and “eggy” in a good way) like a classic chess pie​ southernplate.com, and it’s just sweet enough with a bright lemon tang. If you grew up with Bisquick pies, one bite will transport you back. Newcomers will love it because it’s practically fool-proof.
• Great For: Busy moms and grandmas who want a trusted dessert that never fails, or anyone feeling nostalgic for a church cookbook classic. It’s also perfect when you have a box of Bisquick to use up! The pie travels well, so it’s nice for picnics and potlucks. Serve chilled or slightly warmed – it’s delicious either way.
• Tips & Notes: Because this recipe relies on Bisquick, it already contains a leavening agent, so you’ll see a bit of puff and a defined “crust” layer. Let the blended batter rest 5 minutes before baking​ southernplate.com – this helps the mix settle and start forming layers. Bake until just set; if overbaked, it can get a bit rubbery. Christy suggests it keeps about a week refrigerated​ southernplate.com, and you can even freeze leftovers.
• Tasty Tweaks: Want a Coconut Lemon Impossible Pie? Simply add 1 cup of unsweetened coconut flakes to the batter for a tropical twist ​southernplate.com. You can use either bottled or fresh lemon juice here; if using fresh, go ahead and add the zest of half a lemon for extra aroma​ southernplate.com. A pinch of nutmeg in the batter is another Southern touch that adds warmth ​southernplate.com. To serve, you can’t go wrong with a dollop of whipped cream and a sprinkle of lemon zest or a dusting of powdered sugar on top​ southernplate.com.

Read the full recipe here: Impossible Lemon Pie – Southern Plate

6. Lemon Impossible Pie – Simply Stacie

This popular recipe from Simply Stacie adds a couple of flavorful twists to the traditional formula. Along with the usual ingredients, Stacie includes 1 cup of shredded sweetened coconut in the batter and even a bit of lemon extract for extra zing​ simplystacie.net.

As it bakes, the coconut rises and toasts, forming a lovely golden top, while the inside stays silky and lemony. It’s baked as a standard 9-inch pie. Nutrition: Each slice (1/8 of pie) is about 369 calories, with 23 g fat and 38 g carbs​ simplystacie.net – on the indulgent side, thanks to the coconut and butter, but worth every bite!

• Why It’s Delicious: Coconut + lemon = a match made in heaven. The coconut not only adds flavor but also a bit of texture – you get a lightly crisp, macaroon-like topping​ lovefoodies.com above the custard. Meanwhile, the custard is smooth, creamy, and nicely tart from fresh lemon juice and zest. This pie “offers a quick solution when craving something creamy and tangy,” combining sweet, tangy, and smooth in one dessert ​simplystacie.net. It’s also extremely easy: you literally stir everything in one bowl and bake.
• Who Will Enjoy: If you love lemon meringue pie or coconut custard pie, this is like an easier mash-up of both (minus the meringue fuss). Lemon lovers will appreciate the bright flavor (enhanced by that bit of lemon extract), and coconut fans will adore the sweet tropical hint. It’s great for parties, potlucks, and family gatherings – it serves a crowd and is a proven crowd-pleaser​ simplystacie.net.
• Serving & Tips: Stacie recommends letting the pie chill for a few hours (or even overnight) before serving, so it sets up firmly and the flavors meld ​simplystacie.net. This make-ahead step also makes your life easier! Before serving, you can dust the top with powdered sugar for looks ​simplystacie.net. If someone in your family isn’t a coconut fan, you can actually omit the coconut – one tester found it turned out perfect by halving the butter when leaving out coconut ​lovefoodies.com. The pie will still form a slight crust, just a bit less crispy without the coconut.
• Variations: You can experiment by adding a topping to this pie once cooled: spread a thin layer of lemon curd on top of the chilled pie for an extra punch (and a pretty yellow sheen), or serve each slice with whipped cream and berries for a summer vibe. Another idea: make this recipe into mini pies by baking in a muffin tin (reduce baking time to ~25 minutes); you’ll get adorable coconut-topped lemon bites.

Read the full recipe here: Lemon Impossible Pie – Simply Stacie

7. Lemon Impossible Pie – Lovefoodies

Mary at Lovefoodies shares a classic Lemon Impossible Pie that is wonderfully simple and best made ahead. Her version sticks to the basics: milk, eggs, sugar, flour, butter, lemon, and of course desiccated coconut (a hallmark of many impossible pies). It yields a custardy 8-inch pie with a tender pastry-like bottom crust and a slightly crisp top formed by the coconut floating up during baking​ lovefoodies.com.

What sets this recipe apart is the recommendation to chill the pie overnight for optimal texture and flavor​ lovefoodies.com. Nutritional profile: not listed, but similar to others with coconut (expect around 300+ calories per slice).

• Why It’s a Winner: It’s all about the texture and balance here. The lemon flavor is present but “not so overwhelming that it will make you screw your eyes up from the sharpness” ​lovefoodies.com – in other words, it’s a gentle, sweet lemon that pairs perfectly with the creamy coconut custard. The overnight chill transforms it into a sliceable, dreamy pie (patience pays off!). This pie really delivers that “gentle balance of flavors” ​lovefoodies.com that keeps you coming back for another forkful. Plus, the recipe is basically one-step: mix everything in a bowl and pour.
• Best For: Plan-ahead dessert lovers. If you need a dessert you can make a day in advance, this is perfect. It’s great for holiday tables and Sunday dinners – make it the night before, and dessert is ready to go when you are. Also, anyone who enjoys coconut custard pie or flan will appreciate this treat. It’s gluten-free except for the small amount of flour (which could be swapped with GF flour if needed), making it accessible to many.
• Pro Tips: Grease and flour your pie dish before pouring in the batter – it helps form a good crust and prevents sticking ​lovefoodies.com. Bake until the pie is just set with a slight wobble in the middle, then let it cool and refrigerate. When mixing, just use a spoon or whisk; no need for an electric mixer (overmixing can incorporate too much air). If you try to cut it warm, it will be messy ​lovefoodies.com, so do let it chill thoroughly for clean slices. Serve it simply, or with a “blob of vanilla ice cream” on top, as suggested – the cold ice cream on creamy pie is heaven​ lovefoodies.com.
• Adaptations: As mentioned, you can omit the coconut for those who don’t enjoy it – just remember to halve the butter in that case, per one baker’s tip, so the pie isn’t greasy without the coconut to absorb it​ lovefoodies.com. Another idea: add a meringue topping after baking (turning it into a crustless cousin of lemon meringue pie). Simply whip 2 egg whites with sugar, dollop on the fully baked pie, and give it a quick bake or torch to brown – now you have a showstopper “impossible” meringue pie.

Read the full recipe here: Lemon Impossible Pie – Lovefoodies

8. Lemon Impossible Pie – Flavor Feed (Dairy-Free Friendly)

Kathy’s recipe on Flavor Feed proves that impossible pies are highly adaptable. Her Lemon Impossible Pie can even be made dairy-free – she’s tested it with almond milk and soy milk with “great results”​ flavor-feed.com. This version skips the coconut and focuses on pure lemon custard flavor, enhanced with a touch of lemon paste or extract for depth​ flavor-feed.com. It’s a blender recipe as well, poured into a deep pie dish and baked until golden.

Each slice comes out smooth and a bit like a crust-topped cheesecake. Nutrition: About 265 calories per slice, with lower fat (7.3 g) than coconut versions and ~38.6 g of natural sugar from the custard​ flavor-feed.com.

• Why We Recommend It: This recipe is incredibly flexible and modern. The fact that you can use non-dairy milk and still get a beautiful set pie is a huge plus for those with dietary needs (the author notes she’s made it with almond and soy milk and it comes out great​ flavor-feed.com). It captures the essence of an impossible pie – “smooth and creamy pie… puff pastry style crust on the bottom” – without any fuss ​flavor-feed.com. Also, the flavor is pure lemon bliss, since there’s no coconut, just lemon juice and zest shining through.
• Who It’s For: Vegetarian and dairy-free bakers looking for an easy dessert will love this one. It’s also a good option if you prefer a slightly less sweet pie (this recipe uses 3/4 cup sugar, a bit less than some others). If you’re not a fan of coconut texture, this is a perfect coconut-free lemon pie. Basically, it’s for anyone who wants a reliable, custardy lemon dessert that’s not too heavy.
• Tips: Bring your eggs to room temperature before blending – this helps them incorporate better and can add a touch more volume ​flavor-feed.com. Because this recipe adds a pinch of baking powder for lift​ flavor-feed.com, make sure not to overbake it; you want that bottom layer to stay a little tender (one reader noted not to bake too long to keep the crust crispy but not hard ​flavor-feed.com). Bake about 1 hour at 350°F, until the top is golden and center just set​ flavor-feed.com. Let it cool fully, then refrigerate. It will keep well for up to 5 days chilled ​flavor-feed.com, and you can even freeze it (wrap it well; thaw overnight).
• Variations: Though coconut is absent, you could stir in a handful of berries into the batter for a lemon-blueberry impossible pie (blueberries would suspend in the custard, giving pops of fruit). A nice serving suggestion if dairy isn’t an issue: a dollop of whipped cream or a dairy-free whipped topping and some fresh berries on each slice. And if you want to experiment, a dash of ginger or cardamom can add an interesting subtle spice note to the lemon filling.

Read the full recipe here: Lemon Impossible Pie – Flavor Feed

9. Mini Lemon Impossible Pies – YeyFood

YeyFood introduces a fun approach by offering the option to bake these mini impossible pies with or without a pastry crust. The recipe itself is a familiar lemon custard batter (sugar, butter, eggs, milk, lemon, flour, etc.), but you can pour it into pre-made mini tart shells for a more traditional crust, or into a greased muffin tin for the classic crustless experience​ yeyfood.com. Baked about 22–25 minutes, they come out light, custard-like, and perfectly sweet-tart. Nutrients: not explicitly listed, but using a crust will add a bit more carbs/fat. Without crust, they’d be similar to other mini pies (~200 calories each).

• Why This One’s Great: Versatility. This recipe meets you where you are – have mini pie crusts in the freezer? Great, use them and you’ll get adorable mini lemon tarts with a crisp shell. Don’t have crusts or want to skip extra steps? No problem, just pour into a muffin tin and they will form a slight crust of their own. The filling itself is nicely balanced (the description boasts “the perfect balance of tart and sweet” and a “light, custard-like texture” ​yeyfood.com). Plus, the blog includes reader reviews that attest to its success – kids love them, and people found them “so easy to make” and family-friendly​ yeyfood.com.
• Suitable For: This recipe is perfect for quick dessert lovers – total time is about 45 minutes including prep​ yeyfood.com. If you’re hosting a gathering, the mini tarts with a pastry crust look extra polished for a party. Meanwhile, the crustless muffin-tin version is ideal for a gluten-sensitive crowd (just ensure your flour is GF). Also, if you have kids who like to help, this simple whisk-together batter is very kid-friendly (and the result is kid-approved, as noted in reviews).
• Tips from YeyFood: They suggest using room temperature ingredients for smooth mixing and not overfilling the tins (stick to 3/4 full, as the batter may puff slightly) ​yeyfood.com. If you opt for tart shells and want a firmer crust, one reviewer mentioned blind-baking the crusts briefly first – could be worthwhile to keep them crisp ​yeyfood.com. For a creamier custard, YeyFood notes you can substitute half the milk with half-and-half or cream​ yeyfood.com. And as always, a little extra lemon zest in the batter doesn’t hurt if you like it really zesty.
• Variations: Top these mini pies with different garnishes: a swirl of whipped cream, a fresh raspberry, or a tiny mint leaf can all dress them up. The basic batter could even be used to make a larger pie if you prefer (just increase bake time). And while they’re pretty perfect as is, you could experiment by adding a teaspoon of poppy seeds to the batter for a subtle lemon-poppyseed twist on the mini pies.

Read the full recipe here: Mini Lemon Impossible Pies – YeyFood

10. Miniature Lemon Impossible Pie – FunCraftyKitchen

FunCraftyKitchen’s recipe closely mirrors the traditional mini impossible pie, delivered with a peppy description and lots of enthusiasm. These “perfect bite-sized dessert[s] with a zesty, creamy filling that forms its own crust as it bakes” are quick (25-minute bake) and sure to be a family hit​ pinterest.com, funcraftykitchen.com.

The ingredients list is straightforward: milk, sugar, flour, eggs, melted butter, lemon zest & juice, vanilla, and a pinch of salt​ funcraftykitchen.com. It yields 12 mini pies in a muffin tin. Nutrition: not listed, but likely ~180-200 calories per pie given the ingredient amounts (they use slightly less sugar than some others, only 1/2 cup).

• Why We Included It: This recipe is a solid, no-frills rendition that has garnered great feedback. It’s basically foolproof – just whisk everything in one bowl ​funcraftykitchen.com. The flavor is bright and lemony, the texture creamy yet set. FunCraftyKitchen emphasizes ease (“Quick and easy to make”) and broad appeal (“sure to be a hit with your family” ​funcraftykitchen.com). Their post even shares reader reviews: “My kids loved these! … lemon flavor was spot on” and “they were gone in minutes at a party” – which speaks to how crowd-pleasing these little pies are ​funcraftykitchen.com​funcraftykitchen.com. Sometimes the best recipe is one that’s simple and well-tested, and this is it.
• Audience: Truly for everyone – families, lemon fans, potluck goers, you name it. If you’ve never made an impossible pie, this is a great starter recipe due to its clarity and simplicity. The portion control of minis is great for those who want just a small sweet treat. Also, since this version doesn’t include coconut or specialty ingredients, it’s good for people with picky eaters or food texture issues – it’s just smooth custard and crust.
• Helpful Hints: Don’t be alarmed if the pies puff up slightly while baking – they will settle flat as they cool​ funcraftykitchen.com. This recipe reminds us: always zest your lemon before juicing (it’s much easier) ​funcraftykitchen.com. And make sure to cool the pies completely in the tin before trying to remove them​ funcraftykitchen.com; this allows that “impossible” crust to firm up, so the pies don’t break apart. If any stick, run a thin knife around the edges. A sprinkle of powdered sugar on top is all you need for serving.
• Upgrade Ideas: While great plain, you can dress these up by adding a tangy lemon glaze (mix powdered sugar and lemon juice and drizzle on top). Another idea: once cooled, top each mini pie with a small dollop of store-bought or homemade lemon curd and a berry for a fancy touch – it adds a burst of flavor and color. This recipe is also a good base for experimenting with other citrus; try making mini orange impossible pies by swapping lemon for orange and adding a bit of orange extract.

Read the full recipe here: Miniature Lemon Impossible Pie – FunCraftyKitchen

Resources

• Taste.com.au – Baby Lemon Impossible Pies: The original Australian recipe using condensed milk and lemon curd for extra-gooey, zesty mini pies (35 min, 12 servings). es.pinterest.com​instagram.com
• Cooking with Casey – “Baby Lemon Impossible Pies – Quick Citrus Dessert”: Detailed blog recipe for mini lemon pies that form their own crust, including ingredients, step-by-step instructions, and nutritional info (175 kcal each). cookingwithcasey.com​cookingwithcasey.com
• MyTastyCurry – Baby Lemon Impossible Pies (Crustless Lemon Custard Pie): Recipe featuring folded egg whites, condensed milk, and even a lemon curd variation; includes tips for perfect texture and flavor (about 245 kcal per pie). mytastycurry.com​mytastycurry.com
• CookScript – Baby Lemon Impossible Pie: Easy Crustless Recipe: An easy one-bowl (or blender) recipe for a 9-inch lemon impossible pie; emphasizes fresh lemons and offers variations like mini pies. flavor-feed.com​cookscript.com
• SouthernPlate – Impossible Lemon Pie Recipe: A nostalgic Bisquick-based recipe from the 70s; just blend and bake to get a lemon custard pie that makes its own crust. Offers a coconut add-in and other flavor notes. southernplate.com​southernplate.com
• Simply Stacie – Lemon Impossible Pie: Classic impossible pie with a twist – includes coconut in the mix for a chewy top. Straightforward method with a big lemon flavor payoff; nutritional breakdown provided. simplystacie.net​simplystacie.net
• Lovefoodies – Lemon Impossible Pie: Traditional lemon-coconut impossible pie recipe. Notable for advice to chill overnight for best results and an option to omit coconut (with adjustment). lovefoodies.com​lovefoodies.com
• Flavor Feed – Lemon Impossible Pie: Modern take allowing non-dairy milk. No coconut, focus on lemon; very easy (blend and bake). Great tips on storage and slight tweaks for success. flavor-feed.com​flavor-feed.com
• YeyFood – Mini Lemon Impossible Pies: Bite-sized lemon pies that can be made crustless or with mini tart shells. Provides user feedback and handy tips (like using half-and-half or not overfilling). yeyfood.com​yeyfood.com
• FunCraftyKitchen – Miniature Lemon Impossible Pie: Simple and family-approved recipe for mini lemon impossible pies. Highlights include several 5-star reader reviews and clear instructions/tips for perfect minis. funcraftykitchen.com​funcraftykitchen.com