Baby Lemon Raspberry Impossible Pies – Zesty, Custardy, and Adorably Mini

Baby Lemon Raspberry Impossible Pies are tiny, crustless pies that magically form their own layers as they bake. Each little pie has a soft, custardy center with bright lemon flavor, juicy raspberries scattered throughout, and a lightly golden top that tastes like a cross between lemon bars and custard pie. No rolling dough, no fuss—just mix, pour, and bake.

This recipe uses a simple batter made with milk, eggs, butter, and a touch of flour and coconut that “impossibly” separates into a tender base and creamy center as it bakes. Fresh raspberries and lemon zest add a burst of color and tang, making these mini pies as pretty as they are delicious.

Perfect for brunch, tea time, baby showers, or easy make-ahead desserts, these Baby Lemon Raspberry Impossible Pies are elegant, simple, and impossible not to love.

Why You’ll Love This Recipe

No Crust Needed – The batter forms its own soft “crust” and custard center as it bakes.
Bright Lemon Flavor – Fresh lemon juice and zest keep each bite tangy and refreshing.
Pops of Raspberry – Juicy berries add color, sweetness, and a little tartness.
Mini & Adorable – Individual pies bake in a muffin pan—perfect for sharing or buffets.

Ingredients

For the Baby Lemon Raspberry Impossible Pies:

• ½ cup all-purpose flour
• ½ cup granulated sugar
• ⅓ cup unsweetened shredded or desiccated coconut (optional, for classic “impossible pie” texture)
• ¼ tsp salt
• 3 large eggs
• 1½ cups milk (whole or 2%)
• ¼ cup unsalted butter, melted and slightly cooled
• ¼ cup fresh lemon juice (about 2 lemons)
• 1–2 tsp lemon zest
• 1 tsp vanilla extract

For the Raspberries:

• 1 cup fresh raspberries (or frozen, not thawed)
• 1–2 tsp granulated sugar (optional, if berries are very tart)

For Serving (Optional):

• Powdered sugar, for dusting
• Extra raspberries and thin lemon slices
• Lightly sweetened whipped cream

Instructions

Prep the Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a standard 12-cup muffin pan very well or line with parchment-style cupcake liners (these help prevent sticking).

Prep the Raspberries
In a small bowl, gently toss raspberries with 1–2 teaspoons of sugar if they’re very tart. Set aside.

Mix the Dry Ingredients
In a medium bowl, whisk together flour, granulated sugar, coconut (if using), and salt until combined.

Make the Custard Batter
In a large bowl or large measuring jug, whisk the eggs until lightly beaten.
Add milk, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
Add the dry mixture to the wet ingredients and whisk until just combined; the batter will be thin.

Assemble the Baby Pies
Divide the raspberries evenly among the muffin cups (a few berries in each).
Pour the lemon custard batter over the raspberries, filling each cup almost to the top, leaving a small space for expansion. Stir gently with a toothpick if you want some raspberries to sit slightly higher.

Bake
Carefully transfer the pan to the oven.
Bake at 350°F (175°C) for 18–22 minutes, or until the baby pies are set around the edges and just slightly jiggly in the very center.
They will puff up while baking and then settle as they cool.

Cool and Chill
Let the pies cool in the pan for about 10–15 minutes.
Run a thin knife around the edges if needed, then carefully remove them to a wire rack to cool completely.
For the best texture, chill in the refrigerator for at least 1 hour before serving.

Serve
Dust with powdered sugar and garnish with extra raspberries or thin lemon slices if desired.
Serve chilled or slightly cool, with whipped cream on the side if you like.

Nutritional Information

(Approximate per baby pie, 1 of 12)

• Calories: ~140
• Protein: 4g
• Fat: 6g
• Carbohydrates: 18g
• Sugar: 13g
• Fiber: 1g

Tips for Success

Grease Well – These are custardy and can stick; use nonstick spray or parchment-style liners.
Don’t Overbake – A slight jiggle in the center is okay; they firm as they cool.
Chill Before Serving – Chilling improves the custard texture and makes them easier to remove and handle.
Use Fresh Lemon – Fresh juice and zest give the brightest lemon flavor.

Why This Recipe Works

The thin, eggy batter is key: as it bakes, the flour and coconut settle slightly to create a soft base, while the eggs and milk set into a delicate custard layer. Butter and sugar round everything out, and the lemon cuts through richness with a clean, zesty note.

Raspberries add bursts of color and tart sweetness that play beautifully against the creamy lemon filling. Baking the mixture in muffin cups instead of a full pie makes it quicker to cook, easier to portion, and more elegant to serve—perfect little “impossible” pies that look fancy but are incredibly simple to make.