Baby Lemon Impossible Pies (Mediterranean-Inspired)
Mini creamy lemon pies with a bright Mediterranean citrus flavor.
Ingredients (makes 10–12 mini pies)
Wet Ingredients
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2 large eggs
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1 cup Greek yogurt (gives Mediterranean creaminess)
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⅓ cup honey (or maple syrup)
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2 tbsp olive oil (mild flavor, don’t use robust oil)
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1 tsp vanilla extract
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Juice of 1 large lemon (about 3 tbsp)
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Zest of 1 lemon
Dry Ingredients
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½ cup fine semolina (Mediterranean touch)
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¼ cup shredded coconut (optional but delicious)
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1 tsp baking powder
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Pinch of salt
Optional Toppings
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Powdered sugar
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Fresh berries
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Thin lemon slices
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A drizzle of honey
Instructions
1. Preheat Oven
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Preheat to 170°C (340°F).
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Grease a muffin tray or line with silicone cups.
2. Mix the Wet Ingredients
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In a bowl, whisk eggs, yogurt, honey, olive oil, vanilla, lemon juice, and lemon zest until smooth.
3. Add the Dry Ingredients
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Add semolina, coconut, baking powder, and salt.
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Mix gently—batter will be thin (that’s normal for “impossible pies”).
4. Fill the Muffin Cups
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Pour batter into each cup about ¾ full.
5. Bake
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Bake 18–22 minutes until:
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Tops are light golden
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Centers are set but still soft
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Edges look slightly firm (they form the “crust”)
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6. Cool
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Let cool completely — they firm up as they cool.
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Remove from the pan and chill 30 minutes for best texture.
Flavor Variations
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Lemon–Honey: Extra honey drizzle on top.
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Mediterranean Orange: Replace lemon with orange juice + zest.
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Lemon–Blueberry: Add ¼ cup fresh blueberries to the batter.
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Lemon–Pistachio: Add 1–2 tbsp finely chopped pistachios.
Texture
Creamy in the middle
Light crust on the outside
Bright citrus and natural sweetness
Perfect for breakfast, snacks, or dessert!
