Baby Lemon Impossible Pies
Delightful bite-sized desserts featuring a zesty lemon flavor and rich custardy texture, perfect for any gathering.
Ingredients
For the filling
- ½ cup unsalted butter, melted Provides a rich, creamy base.
- 1 cup granulated sugar Adds sweetness and promotes golden color.
- 3 large eggs Binding agent for custard filling.
- 2 cups milk Lends smooth texture.
- 1 cup all-purpose flour Provides structure.
- ½ cup fresh lemon juice Infuses the pies with zesty flavor.
- Zest of one medium lemon Adds an aromatic quality.
- 1 teaspoon vanilla extract Enhances overall flavor.
- ¼ teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a large mixing bowl or a blender, combine the melted butter, granulated sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend on low speed or whisk until smooth.
- Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Baking
- Bake in the preheated oven for 28–32 minutes, until the tops are lightly golden and the centers feel just set.
- Allow pies to cool in the tin for about 10 minutes before transferring to a wire rack. Chill for at least one hour before serving.
Notes
For best results, use fresh lemons for juice and zest. Adjust baking time as needed, using foil if browning too quickly. Consider adding spices or berries for variations.