Baby Lemon Impossible Pies (Print Version)
Delightful mini lemon desserts that magically create their own crust while baking, offering the perfect balance of sweet and tangy.
# Ingredients:
01 -
2 large eggs
02 -
1 cup sugar
03 -
¼ cup all-purpose flour
04 -
1 teaspoon baking powder
05 -
1 cup milk, whole or any milk of your choice
06 -
2 tablespoons fresh lemon juice
07 -
1 teaspoon lemon zest
08 -
1 teaspoon vanilla extract
09 -
Pinch of salt
10 -
Powdered sugar, for dusting
11 -
Fresh berries, optional for garnish
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
02 -
In a large mixing bowl, whisk together eggs, sugar, flour, and baking powder until smooth. Add milk, lemon juice, lemon zest, vanilla extract, and salt. Whisk until well combined.
03 -
Pour the batter evenly into the muffin tin, filling each cup about ¾ full.
04 -
Bake in the preheated oven for 25-30 minutes, or until golden on top and a toothpick inserted comes out clean. The crust will form naturally around the edges.
05 -
Let the pies cool in the tin for a few minutes, then remove. Dust with powdered sugar and garnish with fresh berries if desired.
# Additional Notes:
01 -
Fresh lemon juice and zest will enhance the flavor compared to bottled lemon juice, which may taste artificial.
02 -
Only fill the muffin cups about ¾ full to prevent batter overflow during baking.
03 -
Allow the pies to cool in the tin for proper setting before serving or removing.