Baby Lemon Impossible Pies
Delightful mini pies that blend zesty lemons with a creamy, comforting texture, perfect for any occasion.
Ingredients
Main Ingredients
- 1/2 cup unsalted butter, melted Ensure butter is melted for smooth mixing.
- 1 cup granulated sugar
- 3 large eggs Bind the ingredients and add fluffiness.
- 2 cups milk Fresh milk enhances flavor.
- 1 cup all-purpose flour Base for the structure.
- 1/2 cup lemon juice Freshly squeezed for best flavor.
- 1 teaspoon vanilla extract Harmonizes all flavors.
- 1/4 teaspoon salt Enhances sweetness.
- 1 Zest of 1 lemon Adds aromatic note.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a blender or a large mixing bowl, combine melted butter, sugar, and eggs. Blend or whisk until smooth.
- Add the milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until you achieve a smooth batter.
- Pour the mixture into muffin cups, filling each about two-thirds full.
Baking
- Place the muffin tin in the preheated oven and bake for approximately 28 to 32 minutes.
- Check for doneness by inserting a toothpick in the center; it should come out clean.
- Allow the pies to cool in the tin for about 10 minutes before transferring them to a wire rack.
- For the best taste experience, refrigerate for at least an hour before serving.
Notes
Serve with a dollop of whipped cream or a sprinkle of powdered sugar for presentation. Experiment with flavors such as berries or spices.