Baby Lemon Impossible Pies
Delightful individual pies combining creamy sweetness with a zesty lemon twist, perfect for any occasion.
Servings: 12 pieces
Calories: 180kcal
Ingredients
For the Pie Mixture
- 1/2 cup unsalted butter, melted Foundation of richness.
- 3/4 cup granulated sugar Balancing sweetness.
- 1/2 cup all-purpose flour Provides structure.
- 2 large eggs Adds moisture and binding.
- 1 1/2 cups whole milk Softens the tangy lemon juice.
- 1/2 cup fresh lemon juice Offers a refreshing kick.
- 1 tbsp lemon zest Elevates lemon flavor.
- 1 tsp vanilla extract Rounds off flavors.
- 1 tsp baking powder Ensures light, fluffy pies.
- 1/4 tsp salt Enhances flavors.
For Serving
- Powdered sugar (for dusting) Adds elegance.
- Extra lemon zest For aromatic finish.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease muffin tin or prepare silicone molds.
- In a large mixing bowl, whisk together melted butter, sugar, and eggs until smooth and glossy.
- Gradually add flour, baking powder, and salt, stirring gently until combined.
- Pour in milk, lemon juice, zest, and vanilla extract, mixing until well blended.
- Carefully fill each muffin cup about 3/4 full with the mixture.
- Bake for 20-25 minutes until golden brown on top.
- Let them cool for at least 15 minutes before removing from molds.
- Dust with powdered sugar and sprinkle with extra lemon zest before serving.
Notes
These pies can be served at brunch, summer gatherings, or enjoyed as a sweet treat after dinner. Store in an airtight container for a day in advance or freeze for longer storage.