Baby Lemon Impossible Pies (Print-Friendly Version)
Tender, citrusy mini pies with bright lemon flavor and a light, custardy texture in every bite.
# Ingredients List:
01 -
3 large eggs
02 -
200 grams granulated sugar
03 -
Zest of 1 lemon
04 -
120 milliliters fresh lemon juice
05 -
115 grams unsalted butter, melted
06 -
240 milliliters whole milk
07 -
65 grams all-purpose flour
08 -
Powdered sugar, for dusting
# How to Make It:
01 -
Preheat oven to 175°C and lightly grease a standard muffin tin.
02 -
In a mixing bowl, whisk together eggs and granulated sugar until the mixture becomes pale and fluffy.
03 -
Add melted butter, fresh lemon juice, and lemon zest to the mixture, stirring well to combine.
04 -
In a separate bowl, whisk together flour and milk until smooth, then incorporate into the egg mixture until fully combined.
05 -
Pour batter evenly into prepared muffin tin, filling each cup approximately two-thirds full.
06 -
Bake for 25–30 minutes until the tops are golden and centers remain slightly jiggly.
07 -
Allow to cool completely in the tin, then carefully remove and dust with powdered sugar before serving.
# Extra Tips:
01 -
Ensure the muffins cool fully for easiest removal and optimal texture.