Baby Lemon Impossible Pies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup unsalted butter, melted
02 -
1 cup granulated sugar
03 -
1/2 cup all-purpose flour
04 -
4 large eggs
05 -
2 cups whole milk
06 -
1/3 cup freshly squeezed lemon juice
07 -
2 tablespoons lemon zest
08 -
1 teaspoon vanilla extract
09 -
1/4 teaspoon salt
→ For Serving
10 -
2 tablespoons powdered sugar (for dusting)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
02 -
In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.
03 -
Add eggs one at a time, whisking well after each addition.
04 -
Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth.
05 -
Divide batter evenly among muffin cups, filling about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.
06 -
Let pies cool in pan for 10 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar before serving.
# Notes:
01 -
Add extra lemon zest for more intense flavor
02 -
Pies will form their own crust while baking
03 -
May sink slightly in center when cooling