Baby Lemon Impossible Pies
Delight in these zesty Baby Lemon Impossible Pies that magically form their own crust while baking, delivering a creamy filling with a burst of lemon freshness.
Servings: 12 pieces
Calories: 180kcal
Ingredients
For the pie filling
- 1/2 cup unsalted butter, melted The rich, creamy essence that enhances the overall flavor.
- 3/4 cup granulated sugar Sweetness that balances the tartness of lemon.
- 1/2 cup all-purpose flour A light, airy component that assists the pie in achieving its unique structure.
- 2 large eggs Add moisture and richness, binding the ingredients.
- 1 1/2 cups whole milk Creamy milk that envelops each ingredient.
- 1/2 cup fresh lemon juice Bright and zesty, this is the star ingredient.
- 1 tbsp lemon zest Enhanced lemon essence delivering fragrant notes.
- 1 tsp vanilla extract A whisper of warmth harmonizing perfectly with lemon.
- 1 tsp baking powder Leavening agent ensuring a delightful rise.
- 1/4 tsp salt Brings out flavors and complements sweetness.
- powdered sugar (for dusting) A sweet finishing touch.
- extra lemon zest For garnish, adding color and extra zing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the melted butter, sugar, and eggs.
- Add the flour, baking powder, and salt, mixing until just combined.
- Gently stir in the whole milk, fresh lemon juice, lemon zest, and vanilla extract.
- Fill the muffin cups 3/4 full with the batter.
Baking
- Place the muffin tin in the preheated oven and set the timer for 20-25 minutes, until the tops are golden brown.
- Cool for 15 minutes, then remove from the tin.
- Dust with powdered sugar and additional lemon zest before serving.
Notes
Tips for success include ensuring your butter is melted but not hot, and using fresh lemon juice and zest for the best flavor. Avoid over-mixing the batter and ensure your oven is adequately preheated.