Mini Creamy Lemon Custard Pies

Mini Creamy Lemon Custard Pies are delightfully light, sweet, and tangy treats that magically form their own soft crust as they bake. I love how these little pies come together in one bowl, pour easily into muffin tins, and transform into smooth, citrusy bites with minimal effort. They’re perfect for spring, summer, or anytime I want a bright dessert that’s not too heavy.

Why You’ll Love This Recipe

I enjoy making these mini pies because they’re fuss-free, full of fresh lemon flavor, and practically impossible to mess up — hence the name. The mixture creates a gentle custard that settles into layers, giving me a pie-like texture without needing a crust. They’re just the right size for sharing (or not), and the zesty lemon gives each bite a refreshing finish.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Granulated sugar

• Unsalted butter, melted

• Whole milk

• All-purpose flour

• Fresh lemon juice

• Lemon zest

• Vanilla extract

• Salt

• Powdered sugar (optional, for dusting)

directions

1. I preheat the oven to 350°F and grease a standard muffin tin or line it with paper liners.

2. In a large mixing bowl, I whisk the eggs and sugar until light and slightly frothy.

3. I add the melted butter, milk, lemon juice, zest, vanilla, and salt, mixing well.

4. I sift in the flour and whisk until the batter is smooth and combined — it’ll be very thin, which is normal.

5. I pour the mixture evenly into the muffin cups, filling them about ¾ full.

6. I bake for 22–25 minutes, or until the tops are set and just lightly golden.

7. I let them cool completely in the pan, then transfer to the fridge to chill for at least an hour.

8. Before serving, I dust them with powdered sugar for a pretty finish.

Servings and timing

This recipe makes 12 mini pies and takes about 40 minutes total — 10 minutes prep, 25 minutes baking, plus at least 1 hour chilling.

Variations

Sometimes I swap out the lemon juice for lime or orange for a different citrus profile. If I want an extra creamy texture, I replace part of the milk with coconut milk or add a little cream cheese to the batter. For a slightly firmer custard, I reduce the milk slightly or add an extra tablespoon of flour.

storage/reheating

I store these mini pies in an airtight container in the fridge for up to 4 days. They’re best served chilled or at room temperature. I don’t reheat them, since the custard texture is meant to be cool and creamy.

FAQs

Why are they called “impossible” pies?

They’re called that because they form a crust-like bottom and custardy center all on their own during baking — no separate crust needed.

Can I make them in a larger pan?

Yes — I’ve baked the full batter in a 9-inch pie dish, increasing the baking time to about 35–40 minutes until set.

Do I need fresh lemon juice?

Fresh lemon juice gives the best flavor, but I’ve used bottled in a pinch with good results. Just make sure it’s 100% juice.

How do I know when they’re done?

The tops should be set and lightly golden. A gentle jiggle is fine — they firm up more as they cool.

Can I freeze them?

Yes — I freeze them after cooling, then thaw overnight in the fridge. They still taste great, especially with a dusting of powdered sugar just before serving.

Conclusion

Mini Creamy Lemon Custard Pies are one of my favorite make-ahead desserts — light, zesty, and practically effortless. They’re ideal for sharing, perfect for warm weather, and always deliver that creamy-sweet citrus balance I can’t resist. Whether for parties, picnics, or just a little treat, they’re a sunny bite of joy every time.