Description:
These adorable mini lemon impossible pies magically form their own crust while baking! With a creamy lemon custard center and lightly golden base, they’re bright, tangy, and perfectly portioned — ideal for parties, potlucks, or guilt-free sweet cravings.
📝 Ingredients (Makes 12 mini pies):
-
½ cup granulated sugar
-
½ cup Bisquick (or all-purpose flour)
-
2 tablespoons butter, melted
-
2 large eggs
-
1 cup milk (or almond milk)
-
¼ cup fresh lemon juice
-
1 tablespoon lemon zest
-
1 teaspoon vanilla extract
-
¼ teaspoon salt
-
Optional: powdered sugar for dusting
👩🍳 Instructions:
-
Preheat oven:
Heat to 350°F (175°C). Grease a 12-cup muffin tin well. -
Blend ingredients:
In a blender or bowl, combine sugar, Bisquick, melted butter, eggs, milk, lemon juice, zest, vanilla, and salt. Blend or whisk until smooth. -
Fill muffin cups:
Pour batter evenly into prepared muffin cups (about ¾ full). -
Bake:
Bake 22–25 minutes, until set and lightly golden on top. -
Cool:
Let cool in pan 10 minutes, then transfer to a rack. Chill for best texture. -
Serve:
Dust with powdered sugar if desired.
⭐ Recipe Notes:
-
The crust forms naturally while baking — no pie crust needed.
-
Flavor improves after chilling.
-
Best served cold for firm custard texture.
💡 Tips:
-
Use fresh lemon juice and zest for strongest flavor.
-
For extra lemon punch, add ½ teaspoon lemon extract.
-
Grease muffin tin generously — these release best when well-oiled.
-
Can be baked in silicone molds for easy removal.
🥗 WW (Weight Watchers) Points (Per Mini Pie):
-
WW Blue/Green: ~4 points
-
WW Purple: ~3 points
👉 Lower Points Tip: Use sugar substitute and skim milk to reduce to 2 points each.
🍽️ Serving Ideas:
-
With fresh berries
-
With light whipped topping
-
On dessert platters