🍋 Baby Lemon Impossible Pies 🍋
These mini lemon pies are creamy, tangy, and absolutely delightful! The best part? They practically bake themselves into a delicious, custardy filling, with a slightly crispy top. Perfect for a quick treat or when you’re craving something light and citrusy! 🍰✨
Ingredients:
½ cup all-purpose flour 🌾
1 cup sugar 🍬
2 eggs 🥚
¼ cup butter, melted 🧈
2 tbsp lemon juice 🍋
1 tsp lemon zest 🍋
1 cup milk 🥛
1 tsp vanilla extract 🍨
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or individual tart pans.
Mix Wet Ingredients:
In a mixing bowl, whisk together the eggs, melted butter, lemon juice, lemon zest, milk, and vanilla extract until fully combined.
Add Dry Ingredients:
Slowly whisk in the flour and sugar until the mixture is smooth. The batter will be quite thin, but that’s normal!
Fill the Cups:
Pour the mixture evenly into your muffin tin or tart pans, filling each cup about 2/3 full.
Bake:
Bake for 20–25 minutes or until the tops are lightly golden, and a toothpick inserted in the center comes out clean.
Cool & Serve:
Let the pies cool in the tin for a few minutes before transferring them to a wire rack to cool completely. They may seem like a loose custard at first, but as they cool, they set into a delightful pie texture!
Enjoy:
Serve chilled or at room temperature for a sweet, citrusy treat that will have you coming back for more! 🍋💫
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