Description
Delightful Baby Lemon Impossible Pies with a creamy texture and zesty flavor, perfect for any occasion.
Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup (65 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest.
- Whisk in the flour until just combined. Slowly pour in the milk while whisking until the batter is smooth.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 22–28 minutes, or until the tops are lightly golden and the centers are just set with a slight jiggle.
- Let the pies cool in the pan for 15 minutes before transferring them to a wire rack to cool completely. Chill for at least 1 hour for the creamiest texture.
- Dust generously with powdered sugar and garnish with extra lemon zest if desired before serving.
Notes
Make sure your ingredients are at room temperature for the best results. For added texture, sprinkle some lemon zest on top before serving.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemons, pies, dessert, baking, creamy, custard