Baby Lemon Impossible Pies
Baby Lemon Impossible Pies are a charming twist on a classic dessert that captures the essence of bright lemon flavor in a fun, bite-sized treat.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Ladle
Ingredients
Ingredients
- 1 cup granulated sugar Balances the tartness of the lemons.
- 1/2 cup all-purpose flour Helps give the pies their unique texture.
- 1/2 teaspoon baking powder Essential for creating a light and airy texture.
- 1/4 teaspoon salt Enhances overall flavor.
- 1 cup milk Whole milk recommended for creaminess.
- 1/4 cup butter, melted Adds richness and moisture.
- 2 large eggs Crucial for binding ingredients.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 1/4 cup freshly squeezed lemon juice Key for bright, tangy flavor.
- 1 each lemon zest Adds extra burst of lemon flavor.
- to taste powdered sugar Optional for dusting before serving.
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it lightly with cooking spray or butter.
- In a large mixing bowl, combine the granulated sugar, all-purpose flour, baking powder, and salt. Whisk together until well blended.
- Add the milk and melted butter to the dry mixture. Stir until combined, ensuring there are no lumps remaining.
- In a separate bowl, beat the eggs lightly. Then add the vanilla extract, lemon juice, and lemon zest. Mix until well incorporated.
- Pour the egg mixture into the flour and milk mixture, stirring gently until just combined. The batter will be somewhat thin.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about halfway full.
- Bake for approximately 25-30 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Allow the pies to cool in the tin for about 10 minutes, then gently run a knife around the edges to help release them.
- Transfer the pies to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
- Serve at room temperature or chilled. Enjoy!
Notes
These pies can be made ahead of time and stored in an airtight container in the refrigerator for up to three days.