Here’s a detailed recipe for a Baby Lemon Impossible Pie — a small, tangy, creamy dessert that “miraculously” sets during baking.

Baby Lemon Impossible Pie

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/4 cup granulated sugar
1/4 cup milk
1 tablespoon melted butter
1 large egg
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon lemon zest
Powdered sugar, for garnish (optional)

Instructions

Step 1: Preheat and Prepare Pan

Preheat oven to 350°F (175°C).
Lightly grease a small pie dish (4–6 inch) or ramekins.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together flour, baking powder, salt, and granulated sugar.

Step 3: Add Wet Ingredients

In another bowl, combine milk, melted butter, egg, lemon juice, and lemon zest.
Gradually whisk the dry ingredients into the wet mixture until smooth.

Step 4: Bake

Pour batter into prepared pan or ramekins.
Bake 25–30 minutes for small pies, or until the top is set and lightly golden.
Insert a toothpick into the center — it should come out mostly clean.

Step 5: Cool and Serve

Allow the pie to cool slightly; it will firm up as it cools.
Dust with powdered sugar before serving if desired.

Tips

Use fresh lemon juice and zest for the brightest flavor.
For a more decadent version, fold in a tablespoon of cream cheese or sour cream.
This recipe scales easily; double or triple for a larger pie or multiple small pies.
Serve chilled or at room temperature.

If you want, I can also give a shortcut microwave version that makes a single-serving lemon impossible pie in under 5 minutes — perfect for a quick dessert.