🍋 Baby Lemon Impossible Pies (Mediterranean-Style)
🌿 Description
These Baby Lemon Impossible Pies are delightful mini desserts that “magically” form their own crust while baking. Made with olive oil, fresh lemon, and lightly sweetened batter, they’re inspired by Mediterranean baking—bright flavors, simple ingredients, and not overly sweet. Perfect for tea time, brunch, or portion-controlled treats.
📝 Ingredients (Makes 10–12 mini pies)
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½ cup natural sugar (or honey)
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½ cup all-purpose flour (or half whole-wheat)
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2 cups milk (or almond milk)
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2 large eggs
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¼ cup extra-virgin olive oil (light tasting)
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Zest of 2 lemons
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½ cup fresh lemon juice
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1 tsp vanilla extract
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¼ tsp salt
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Powdered sugar for dusting (optional)
👩🍳 Instructions
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Preheat Oven
Heat oven to 180°C / 350°F. Lightly grease a muffin tin or mini pie molds. -
Blend Ingredients
Add all ingredients to a blender and blend until smooth.
(Or whisk vigorously by hand.) -
Pour Batter
Fill each mold about ¾ full. -
Bake
Bake 35–40 minutes, until set and lightly golden on top. -
Cool
Allow to cool completely—they firm up as they cool. -
Serve
Dust lightly with powdered sugar if desired.
🫒 Mediterranean Baking Highlights
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Olive oil instead of butter
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Bright citrus flavor
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Naturally portion-controlled
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Lower sugar than traditional pies
❓ Q & A
Q: Why are they called “impossible” pies?
Because the batter separates during baking to form a soft crust and creamy center—no crust needed!
Q: Can I make these dairy-free?
Yes. Use almond or oat milk with excellent results.
Q: Are these diabetic-friendly?
They’re lower in sugar, but for blood-sugar control, reduce sugar to ⅓ cup or use a sugar substitute.
Q: How do I store them?
Store covered in the fridge for up to 4 days.
Q: Can I freeze baby lemon pies?
Yes. Freeze individually and thaw in the refrigerator.
🍽 Serving Ideas
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With fresh berries
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Alongside Greek yogurt
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With mint tea or espresso
