Baby Lemon Impossible Pies
Delicious Baby Lemon Impossible Pies that magically form their own crust while baking, perfect for dessert lovers.
Equipment
- muffin tin
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- ⅓ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Serving
- 2 tablespoons powdered sugar for dusting
Instructions
Baking
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
- In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.
- Add eggs one at a time, whisking well after each addition to ensure a smooth batter.
- Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.
- Divide batter evenly among the muffin cups, filling each about ¾ full. Bake for 22-25 minutes until set and slightly golden on top.
- Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.
Notes
Add extra lemon zest for a more intense lemon flavor. These 'impossible pies' form their own crust while baking. The pies may sink slightly in the center when cooling - this is normal.
Nutrition
Serving: 1pieCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 180mgPotassium: 100mgSugar: 20gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg
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