Baby Lemon Impossible Pies 

Baby Lemon Impossible Pies 

Main Ingredients:
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup all-purpose flour
4 large eggs
2 cups whole milk
1/3 cup freshly squeezed lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
→ For Serving
2 tablespoons powdered sugar (for dusting)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.

In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.

Add eggs one at a time, whisking well after each addition.

Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth.

Divide batter evenly among muffin cups, filling about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.

Let pies cool in pan for 10 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar before serving.

Notes:
Add extra lemon zest for more intense flavor

Pies will form their own crust while baking

May sink slightly in center when cooling

Tools You’ll Need:
12-cup muffin tin
Mixing bowl
Whisk
Wire cooling rack

Enjoy your Baby Lemon Impossible Pies!