Print

Individual Lemon Impossible Pies (Self-Saucing)

Two halves of a baby lemon impossible pie showing the bright yellow filling and shortbread crust, dusted with powdered sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these individual lemon impossible pies, also known as self-saucing lemon pie, where the batter separates during baking to form a crust, tart filling, and sweet topping. This recipe delivers a magic lemon pie experience in small, easy-to-serve portions.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups cold whole milk
  • 3 large eggs, separated
  • 1/2 cup fresh lemon juice
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon lemon zest
  • 1/2 cup powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease six standard muffin cups or small tart molds for your individual pies.
  2. In a medium bowl, whisk together the granulated sugar, flour, and salt.
  3. Gradually whisk in the cold milk until the mixture is smooth.
  4. In a separate small bowl, lightly beat the egg yolks. Whisk the yolks into the milk mixture.
  5. Stir in the fresh lemon juice, melted butter, and lemon zest. The mixture will look thin.
  6. In a clean, dry bowl, beat the egg whites until stiff peaks form.
  7. Gently fold the stiff egg whites into the lemon batter until just combined. Do not overmix.
  8. Carefully pour the batter evenly into your prepared muffin cups, filling each about three-quarters full.
  9. Bake for 30 to 35 minutes. The pies are done when the tops are golden brown and set. A slight wobble in the center is acceptable, as the layers will firm up as they cool.
  10. Remove the pies from the oven and let them cool completely on a wire rack. The layers will separate as they cool, forming the crust, filling, and topping.
  11. Once cool, carefully remove the individual lemon impossible pies from the molds. Dust the tops with powdered sugar before serving.

Notes

  • For best results in achieving the three distinct layers, ensure your milk and eggs are cold before mixing.
  • If you prefer a slightly firmer crust, you can lightly brush the bottom of your molds with melted butter before adding the batter.
  • These individual lemon desserts are best served the day they are made for the most pronounced self-saucing effect.

Nutrition

Find it online: https://cookingbyjade.com/baby-lemon-impossible-pies/