Baby Lemon Impossible Pies
These mini pies are a delightful blend of creamy lemon tart and fluffy texture, bringing sunshine to your kitchen and palate.
Ingredients
Main Ingredients
- 4 tbsp butter (melted) Provides richness and that comforting buttery flavor.
- 1 cup granulated sugar Sweetens the pie beautifully, balancing the tartness of the lemon.
- 2 large eggs (room temperature) Helps create that lovely custardy texture; make sure to take them out ahead of time!
- 1 cup whole milk For that creamy consistency—don’t skimp, it’s worth it!
- 1/2 cup all-purpose flour Binds the ingredients together; sift it if you’re feeling fancy!
- 1/4 cup fresh lemon juice Always go for fresh for that vibrant zing—bottled lemon juice won’t cut it!
- 1 tbsp lemon zest Adds an extra layer of citrus goodness; a microplane works wonders here.
- 1 tsp vanilla extract A little hint of warmth that complements the lemon.
- 1/4 tsp salt Enhances all the flavors beautifully.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a blender or large bowl, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
- Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
Baking
- Bake for 28–32 minutes until the tops are lightly golden and the centers are just set.
- Cool in the tin for 10 minutes, then transfer them to a wire rack. Chill for at least 1 hour before serving.
Notes
Make sure your eggs and milk are at room temperature for the best texture. Always use fresh lemons, and do not overmix the batter. Store in an airtight container.