Baby Lemon Impossible Pies
Delightful lemon pies with a tender custard-like filling and a magical crust that emerges during baking.
Servings: 12 pieces
Calories: 200kcal
Ingredients
Main Ingredients
- 1/2 cup unsalted butter, melted Adds a rich, creamy base with a nutty aroma.
- 3/4 cup granulated sugar Sweetness balances the tartness of the lemon.
- 1/2 cup all-purpose flour Holds everything together, providing a tender crumb.
- 2 large eggs Binding agents that give structure to your pie.
- 1 1/2 cups whole milk Full-bodied and creamy, assures a luscious richness.
- 1/2 cup fresh lemon juice Provides the essential lemony zing.
- 1 tbsp lemon zest Amplifies the lemon flavor.
- 1 tsp vanilla extract Adds warmth that harmonizes with the citrus.
- 1 tsp baking powder The elevating agent for the pie.
- 1/4 tsp salt Enhances the flavors, balancing sweetness and acidity.
- Powdered sugar (for dusting) Adds elegance.
- Extra lemon zest (for garnish) A vibrant finishing touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it with butter or using silicone molds.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and eggs until smooth.
- Add the flour, baking powder, and salt, stirring until just combined.
- Incorporate the whole milk, fresh lemon juice, lemon zest, and vanilla extract, mixing until the batter is smooth.
- Fill your muffin cups about 3/4 full with the batter.
Baking
- Bake in the preheated oven for 20-25 minutes until beautifully golden and set.
Cooling and Serving
- Cool the pies for about 15 minutes before gently removing them from the tin.
- Dust with powdered sugar and sprinkle with extra lemon zest before serving.
Notes
Serve warm or chilled with a dollop of whipped cream or scoop of vanilla ice cream. Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to three days.