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Baby Lemon Impossible Pie

A delightful individual-sized lemon dessert that magically creates its own layers while baking, featuring a zesty custard filling with a light top and crust-like bottom.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Bisquick baking mix For the signature texture
  • 4 large eggs Bring to room temperature for better emulsion
  • 1/2 cup unsalted butter, melted Soften for better mixing
  • 1 3/4 cups whole milk Or substitute with almond milk for a dairy-free option
  • 3/4 cup granulated sugar Adjust if using natural sweeteners
  • 1 tablespoon finely grated lemon zest Use fresh lemons for best flavor
  • 1/4 cup fresh lemon juice Freshly squeezed is essential
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk eggs until light and fluffy.
  3. Add sugar, lemon zest, lemon juice, and vanilla; mix until combined.
  4. Stir in the melted butter and milk gradually.
  5. Gently mix in the Bisquick and a pinch of salt.
  6. Pour the mixture into greased muffin tins (about ¾ full).
  7. Place the tin on a baking tray and bake for 28–32 minutes until the tops are golden and set.
  8. Cool in the pan for 15 minutes, then transfer to a wire rack.

Notes

Serve chilled with a light dusting of powdered sugar and a dollop of whipped cream. Store in an airtight container for up to 5 days. To freeze, wrap individually and store in a freezer-safe bag for up to 2 months.