Baby Lemon Impossible Pies
Indulge in the zesty delight of Baby Lemon Impossible Pies, featuring a unique blend of creamy textures and refreshing lemon flavor, perfect for any occasion.
Servings: 12 pieces
Calories: 180kcal
Ingredients
For the Batter
- 1/2 cup unsalted butter, melted Rich and creamy, this butter serves as a comforting foundation for your batter.
- 3/4 cup granulated sugar Sweet and crystalline, this sugar brings just the right amount of sweetness to balance the tartness of the lemons.
- 1/2 cup all-purpose flour Light and airy, the flour acts as the glue that holds everything together.
- 2 large eggs These eggs add richness and structure.
- 1 1/2 cups whole milk Creamy and smooth, the milk lends moisture to each bite.
- 1/2 cup fresh lemon juice The star of our show, infusing the pies with refreshing flavor.
- 1 tbsp lemon zest Enhances the citrus notes.
- 1 tsp vanilla extract Adds warmth and depth to the dish.
- 1 tsp baking powder Helps achieve that light and airy texture.
- 1/4 tsp salt Balances the sweetness.
For Garnishing
- to taste Powdered sugar For dusting.
- to taste Extra lemon zest For brightening the presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin or prepare silicone molds.
- In a large bowl, whisk together the melted butter, granulated sugar, and eggs until smooth.
- Mix in the flour, baking powder, and salt until just combined.
- Slowly pour in the milk, lemon juice, lemon zest, and vanilla extract, stirring until smooth.
- Carefully distribute the batter into the prepared molds, filling them about three-quarters full.
Baking
- Bake in the preheated oven for 20-25 minutes until tops are golden and slightly firm.
- Allow to cool in the tin for at least 15 minutes before removing.
Garnishing
- Dust with powdered sugar and sprinkle with extra lemon zest before serving.
Notes
Use fresh lemons for the best flavor. Avoid overmixing the batter to maintain a tender texture.