Baby Lemon Impossible Pies (Print Version)
Tender lemon mini pies bursting with citrus flavor, ideal for warm-season treats and casual gatherings.
# Ingredients:
Wet Ingredients
01 -
113 g melted unsalted butter (1 stick/½ cup)
02 -
300 ml whole milk
03 -
2 large eggs
04 -
5 ml vanilla extract (1 teaspoon)
05 -
60 ml fresh lemon juice (¼ cup)
Dry Ingredients
06 -
150 g granulated sugar (¾ cup)
07 -
63 g all-purpose flour (½ cup)
08 -
15 ml lemon zest (1 tablespoon)
09 -
Pinch of salt
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Grease a 12-cup muffin tin or line with foil or cupcake liners for easy release.
02 -
In a large bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth. Set the lemon juice aside to add later.
03 -
In another bowl, combine the sugar, flour, lemon zest, and salt ensuring even distribution to prevent lumps.
04 -
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Finally, fold in the fresh lemon juice carefully to avoid curdling.
05 -
Pour batter into muffin cups filling each about 75% full. Bake for 30 to 35 minutes, rotating halfway through until tops are lightly golden and set.
06 -
Allow to cool in the pan for 10 to 15 minutes before transferring to a wire rack. Serve plain or garnished with powdered sugar, whipped cream, or fresh berries. Refrigerate leftovers and serve chilled or warmed.
# Notes:
01 -
Store cooled pies in an airtight container refrigerated up to 4 days. Best served chilled or gently reheated for 15–20 seconds.