Bite-Sized Lemon Pies
These Bite-Sized Lemon Pies are easy to make…and even easier to eat! The pies pretty much make themselves, and they taste amazing. Make a batch this weekend!
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These Bite-Sized Lemon Pies are incredibly easy to make – and also incredibly easy to eat! There is no crust involved here. Just a lemon batter that gets baked for ~20 minutes. The result? Little lemon bites of deliciousness! Ok, maybe they are 2-bite pies…unless no one is watching, in which case they are totally 1-bite pies.
These mini pies are the perfect hand-held dessert for parties with friends. Whether it’s the holiday season or just a summer get-together in the backyard, these pies won’t last long! These Bite-Sized Lemon Pies occasionally pop up on social media as “Impossible Lemon Pies.” You might have seen them. Guess what? They’re not impossible. Quite the opposite. They’re very possible. The only impossible thing is trying not to eat the entire plate!
Bite-Sized Lemon Pies
You will be amazed at how easy this recipe is to make. And for the most part, the ingredients are all things you probably have in your pantry right now – well except for fresh lemons. (Although you may even have a couple of those hiding in the back of the fridge…you never know!) Just mix up the batter and pour it into a mini muffin pan.
The only “tricky” thing about this recipe is whether you have a mini muffin pan. The recipe makes ~40 mini pies, so I used 2 of these 24-cup nonstick muffin pans. If you only have one pan, you can make just bake these pies in 2 rounds – although it’s a lot easier to just use 2 pans!
There is no pie crust involved for these pies. Instead, these pies make their own crust. Truth be told, this recipe has been floating around since the 1970’s when the Bisquick Impossible Pie was making its rounds. Remember that? I wasn’t around for that, but I can say that this version is fantastic. And while you could use Bisquick for this recipe, I just mixed the flour, baking powder and salt. I find that using the base ingredients is easier (and cheaper) than keeping another box in the pantry!
The original Bisquick Impossible Pie also called for the batter to be mixed in a blender. I skipped that and used a mixing bowl and a whisk. It’s not difficult to mix the ingredients together…and a bowl is much easier to clean than a blender!
Ingredients
Let’s take a look at the ingredients for these Bite-Sized Lemon Pies:
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Whole Milk
- Unsalted Butter
- Eggs
- Lemon Zest
- Lemon Juice
- Vanilla Extract
- Confectioner’s Sugar (for dusting on top of pies once they’ve cooled)
How to Serve
These mini lemon pies can be served for all sorts of occasions. A pile of these pies on a decorative plate is perfect for a summer party or a holiday gathering with friends and family. These pies can be served warm, room-temperature or chilled. I think room temperature is my personal favorite, but try it out and let me know what you think! I do like to dust the tops of these pies with powdered sugar before serving them, though. The pies are a little ‘plain’ looking, and a quick dusting of powdered sugar turns them into a special treat.
How to Store Leftovers
Leftover pies should be stored in an airtight container in the refrigerator for up to 5 days. You might need to dust more powdered sugar on top before serving the leftovers, though. These pies also freeze really well, too. Just place the fully cooled pies in a freezer bag for up to 3 months. Let the pies thaw in the fridge before serving.
If you’re looking for a super easy dessert recipe, then these lemon pies are a winner! Have fun making – and eating – these pies. Cheers!
Did you make this Bite-Sized Lemon Pies recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Bite-Sized Lemon Pies
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup whole milk
- ½ cup unsalted butter melted
- 2 large eggs
- 1 Tbsp lemon zest ~1 lemon
- ¼ cup fresh lemon juice ~1-2 lemons
- 1 tsp vanilla extract
- confectioner’s sugar for dusting on top
Instructions
- Preheat oven to 350°F.
- Spray a mini muffin tin with nonstick cooking spray; set pan aside.
- Using a large bowl, add flour, sugar, baking powder and salt; stir until well combined.
- Using a separate bowl, add milk, melted butter, eggs, lemon zest, lemon juice and vanilla extract; whisk together until well combined.
- Pour the liquid ingredients into the bowl with the dry ingredients; stir until well combined.
- Divide the batter evenly the cups on the muffin tin. (Note: Fill each cup ~⅔ full.)
- Bake for 20-22 minutes, or until pies are set and turning golden brown on the edges.
- Remove muffin tin from oven and let pies cool in pan for 10 minutes.
- Transfer pies to a wire rack until completely cool.
- Before serving, dust the tops of the pies lightly with powdered sugar. Pies can be served warm, room temperature or chilled.
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I need to try this soon for me BTW cant wait to make your recipes soon for me