The easiest lemon dessert you’ll ever make—light, zesty, and baked to perfection in muffin tins! Topped with a fresh raspberry drizzle for a naturally sweet, tangy finish.

If you love lemon bars but want something even easier, these no-crust lemon impossible pies are your new favorite treat. They’re baked in muffin tins for the perfect mini pie shape—no rolling, no crust, no stress! The lemony filling magically forms its own soft base while baking, giving you all the creamy pie texture without the hassle. And just when you thought it couldn’t get better, we’re drizzling them with a fresh raspberry sauce that adds a bright pop of color and natural sweetness.

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Why You’ll Love These Mini Lemon Pies

• No crust required – Just blend, pour, and bake!
• Naturally gluten-friendly (with GF flour option)
• Perfectly portioned for parties, picnics, or meal-prepped desserts
• Sweet, tangy, and fruity thanks to fresh lemon and raspberries
• A spring or summer dessert that’s light yet satisfying

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Ingredients

For the Lemon Impossible Pie Filling:

• 1 cup whole milk
• ½ cup granulated sugar
• ½ cup all-purpose flour (use GF flour if desired)
• ¼ cup unsalted butter, melted
• 3 large eggs
• 1 tablespoon fresh lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

For the Raspberry Drizzle:

• 1 cup fresh raspberries
• 2 tablespoons honey or pure maple syrup
• 1 tablespoon fresh lemon juice

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Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick spray or butter.

2. Make the Lemon Pie Batter

In a blender, combine milk, sugar, flour, melted butter, eggs, lemon zest, lemon juice, baking powder, vanilla extract, and salt. Blend for about 30 seconds until smooth. You can also whisk everything by hand in a large bowl, but blending ensures a super silky texture.

3. Fill the Muffin Cups

Pour the batter evenly into each muffin cup, filling about ¾ of the way full. These will puff slightly while baking, then settle as they cool.

4. Bake

Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the mini pies cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

5. Make the Raspberry Drizzle

While the pies bake, place raspberries, honey/maple syrup, and lemon juice in a small saucepan. Heat over medium, stirring occasionally, for 5–7 minutes, until the raspberries break down and the sauce thickens slightly. Optional: strain through a fine mesh sieve for a smooth sauce.

6. Serve and Enjoy

Once the lemon pies have cooled, drizzle with the raspberry sauce. Garnish with a little extra lemon zest or a whole raspberry on top if you’re feeling fancy!

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Tips & Variations

• Make it dairy-free: Use plant-based milk and dairy-free butter alternatives.
• Try other toppings: Swap raspberry drizzle for blueberry compote or a dollop of whipped coconut cream.
• Add crunch: Top with crushed graham crackers or toasted coconut before serving.
• Store leftovers: Keep refrigerated in an airtight container for up to 4 days.

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Nutrition (Per Mini Pie)

Calories: 130 | Protein: 3g | Fat: 5g | Carbs: 18g | Fiber: 1g
(Approximate, based on 12 servings)

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Perfect for Brunch, Spring Showers, or a Light After-Dinner Treat!

Whether you’re hosting a brunch or just want to enjoy a fresh and fruity dessert, these Lemon Raspberry Impossible Pies are sure to impress. No crust, no fuss, all flavor.