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Lemon tarts with creamy filling, garnished with mint, surrounded by lemons and powdered sugar on a rustic wooden table.

Ina Garten–Inspired Baby Lemon Impossible Pies

These baby lemon pies are creamy, tangy, and magically form their own soft crust as they bake—no pastry needed! Inspired by Ina Garten’s flavor simplicity, they’re the perfect make-ahead mini desserts for brunches, picnics, or cozy nights in.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 mini pies
Course: Brunch, Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup unsalted butter Melted and slightly cooled
  • 2 tbsp lemon zest From about 2 lemons
  • ⅓ cup fresh lemon juice About 2 lemons, strained
  • ½ cup all-purpose flour Leveled
  • 1 cup whole milk Room temperature
  • 1 tsp vanilla extract Pure
  • 1 pinch salt
  • powdered sugar For dusting, optional
  • whipped cream Optional, for serving
  • vanilla ice cream Optional, for serving warm

Equipment

  • 1 Mixing bowl Large, for combining all wet and dry ingredients
  • 1 Whisk For mixing batter until smooth
  • 1 set Measuring cups Standard U.S. measuring cup set
  • 1 set Measuring spoons For vanilla, salt, and zest
  • 1 Muffin pan 12-cup standard size muffin tin
  • 1 Oven Preheated to 350°F (175°C)
  • 1 Cooling rack Optional, for quicker cooling
  • 1 Ice cream scoop Optional, to portion batter evenly

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan.
  2. In a bowl, whisk eggs and sugar until smooth.
  3. Add melted butter, lemon zest, lemon juice, and vanilla. Mix well.
  4. Stir in flour, salt, and milk until fully combined. Batter will be thin.
  5. Pour into muffin cups, filling about ¾ full.
  6. Bake for 25–30 minutes, until set and lightly golden.
  7. Cool in pan for 10 minutes, then remove and chill or serve warm.

Video

Notes

  • The mixture is thin, which is expected. It hardens into a gentle crust while cooking.
  • For the most vibrant, zesty taste, use fresh lemons.
  • Muffin pans can be different; look at the pies a bit earlier to prevent them from baking too long.
  • Let the pies cool in the fridge for at least 1 hour before you serve them to get the best flavor.
  • Pair with whipped cream or vanilla ice cream for a special dessert.
  • Keep any extra pies in a sealed container in the refrigerator for up to 4 days.
  • These little pies are great for brunch, gatherings, or as a light sweet treat.