Baby Lemon Impossible Pies
A delightful dessert that combines a tender texture and zesty lemon flavor, perfect for any occasion.
Servings: 12 pieces
Calories: 210kcal
Ingredients
For the batter
- 1/2 cup unsalted butter, melted The luxurious base that adds richness.
- 3/4 cup granulated sugar Balances the tartness of the lemons.
- 1/2 cup all-purpose flour Allows the pies to achieve the right texture.
- 2 large eggs Bind everything together.
- 1 1/2 cups whole milk Adds depth to the batter.
- 1/2 cup fresh lemon juice Delivers a bright and tangy essence.
- 1 tbsp lemon zest Heightens the lemon flavor.
- 1 tsp vanilla extract Rounds out the flavor.
- 1 tsp baking powder Ensures the pies rise beautifully.
- 1/4 tsp salt Enhances the flavors.
For finishing
- Powdered sugar For dusting.
- Extra lemon zest For added citrus kick and decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin or use silicone molds.
- In a large bowl, whisk the melted butter with sugar and eggs until smooth. Add flour, baking powder, and salt; stir gently until incorporated.
- Gradually mix in the milk, lemon juice, lemon zest, and vanilla until the batter is smooth.
- Fill each muffin cup about 3/4 full with the batter.
Baking
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Cooling and Serving
- Allow the pies to cool in the tin for 15 minutes before removing. Dust with powdered sugar and add extra lemon zest for garnish.
Notes
For best results, use fresh ingredients and avoid overmixing.