Baby Lemon Impossible Pies with Sweet Raspberry Sauce 🍓

Mini crustless lemon pies that magically form their own layers as they bake. Topped with a fresh raspberry sauce, they’re tangy, sweet, and totally irresistible!

🛒 INGREDIENTS

For the Lemon Pies:

• 1 cup milk

• ½ cup granulated sugar

• ½ cup all-purpose flour

• ¼ cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• ¼ cup lemon juice (freshly squeezed)

• Zest of 1 lemon

• Pinch of salt

For the Sweet Raspberry Sauce:

• 1 cup fresh or frozen raspberries

• ¼ cup granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon water

👩‍🍳 INSTRUCTIONS

STEP 1: PREPARE THE PIES

1. Preheat the oven to 350°F (175°C).

2. In a blender, combine:

   • Milk

   • Sugar

   • Flour

   • Melted butter

   • Eggs

   • Vanilla extract

   • Lemon juice

   • Lemon zest

   • Salt
     Blend until completely smooth.

3. Grease a standard muffin tin or individual mini pie dishes.

4. Pour the mixture evenly into each cup, filling them about ⅔ full.

STEP 2: BAKE THE PIES

1. Place the muffin tin or dishes in the oven and bake for 30–35 minutes until:

   • Edges are set

   • Tops are lightly golden

   • Centers have a slight jiggle

2. Cool in the pan for 10 minutes, then carefully transfer pies to a wire rack to cool completely. The pies will firm up as they cool.

STEP 3: MAKE THE RASPBERRY SAUCE

1. In a small saucepan, combine:

   • Raspberries

   • Sugar

   • Lemon juice

   • Water

2. Cook over medium heat, stirring occasionally, for 5–7 minutes until:

   • Berries break down

   • Sauce thickens slightly

3. For a smooth sauce, strain through a fine-mesh sieve to remove seeds (optional).

STEP 4: SERVE

• Serve the baby lemon pies warm or at room temperature.

• Drizzle with the sweet raspberry sauce or serve it on the side.

⏱️ RECIPE STATS

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

• Servings: 12 mini pies

These little lemon pies are tart, creamy, and melt-in-your-mouth good.