Description
Mini lemon impossible pies that form their own crust while baking — light, creamy, and bursting with tangy lemon flavor in every bite-sized piece.
Ingredients
Scale
- 1 cup milk
- 1/2 cup granulated sugar
- 1/2 cup Bisquick or self-rising baking mix
- 2 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- 2 tbsp unsalted butter, melted
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- In a blender or mixing bowl, combine milk, sugar, Bisquick, eggs, lemon juice, melted butter, lemon zest, and vanilla.
- Blend or whisk until smooth and fully combined.
- Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes or until the tops are lightly golden and centers are set.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve chilled or at room temperature.
Notes
- Dust with powdered sugar before serving for a decorative touch.
- These freeze well — perfect for make-ahead treats.
- Use Meyer lemons for a slightly sweeter citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 70
- Sugar: 7g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: lemon impossible pies, mini lemon pies, crustless lemon tart, bite-sized lemon dessert, easy lemon recipe