Baby Lemon Impossible Pies (Print-Friendly Version)
Bright, tangy mini pies with creamy centers and a delicate lemon finish, perfect for sharing or gatherings.
# Ingredients List:
01 -
115 g unsalted butter, melted
02 -
200 g granulated sugar
03 -
65 g all-purpose flour
04 -
4 large eggs
05 -
415 ml whole milk
06 -
60 ml fresh lemon juice
07 -
1 tablespoon finely grated lemon zest
08 -
1 teaspoon vanilla extract
09 -
0.25 teaspoon fine salt
10 -
Powdered sugar, for dusting
# How to Make It:
01 -
Preheat oven to 175°C. Grease or line a 12-cup muffin tin.
02 -
Whisk melted butter, granulated sugar, and flour in a large bowl until smooth.
03 -
Add eggs one at a time, whisking thoroughly after each addition.
04 -
Gradually whisk in whole milk, lemon juice, lemon zest, vanilla extract, and salt until fully combined.
05 -
Pour batter through a fine sieve into the prepared muffin cups, filling each approximately three-quarters full.
06 -
Bake for 22 to 25 minutes until just set and lightly golden on top.
07 -
Let cool in the tin for 10 minutes, then transfer pies to a wire rack and cool completely. Dust with powdered sugar before serving.
# Extra Tips:
01 -
For a lemon-blueberry twist, sprinkle fresh blueberries onto the batter before baking.
02 -
Substitute lime juice and zest for a lime version and garnish with toasted coconut.
03 -
Store covered in the refrigerator for up to 3 days; dust with powdered sugar just before serving.
04 -
The pies will gently sink and set as they cool.