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Baby Lemon Impossible Pies with a golden crust and lemony filling

Baby Lemon Impossible Pie

Delight in the sweet-tart explosion of Baby Lemon Impossible Pies, a whimsical dessert that captures sunshine in each bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pie Ingredients
  • 4 tbsp butter (melted) Use high-quality butter for the best flavor.
  • 1 cup granulated sugar
  • 2 pcs eggs (room temperature)
  • 1 cup whole milk You can use alternatives like almond or oat milk.
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh lemon juice Freshly squeezed for best results.
  • 1 tbsp lemon zest From fresh lemons.
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 12-cup muffin tin.
Mixing
  1. In a blender, combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt. Blend until smooth.
Baking
  1. Pour the mixture into the muffin cups until filled two-thirds full.
  2. Bake for 28-32 minutes, until the tops are lightly golden.
  3. Let them cool for 10 minutes, then transfer to a wire rack.
  4. Chill for at least 1 hour before serving.

Notes

Quality ingredients make a significant difference; opt for fresh lemons and high-end butter wherever possible.