Baby Lemon Impossible Pies (Page 2 ) | April 21, 2025

# Instructions:

01 – Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
02 – In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.
03 – Add eggs one at a time, whisking well after each addition to ensure a smooth batter.
04 – Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.
05 – Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.
06 – Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.
# Notes:
01 – Add extra lemon zest for a more intense lemon flavor.
02 – These ‘impossible pies’ form their own crust while baking.
03 – The pies may sink slightly in the center when cooling – this is normal.

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