Baby Lemon Impossible Pies (Printable Version)
Mini lemon pies with creamy custard, golden top, and citrus flavor. Light, sweet, and easy for any occasion.
# What You'll Need:
→ Wet Ingredients
01 -
2 large eggs
02 -
240 ml whole milk
03 -
60 ml freshly squeezed lemon juice
04 -
1 tablespoon finely grated lemon zest
05 -
1 teaspoon vanilla extract
06 -
115 g unsalted butter, melted and slightly cooled
→ Dry Ingredients
07 -
65 g all-purpose flour
08 -
200 g granulated sugar
09 -
Pinch of salt
→ Topping (Optional)
10 -
Powdered sugar, for dusting
11 -
Lemon wedges or zest curls, for garnish
# Steps To Follow:
01 -
Set oven to 175°C and lightly grease a muffin tin or line with silicone liners for effortless release.
02 -
In a blender or mixing bowl, combine eggs, milk, lemon juice, lemon zest, vanilla, melted butter, flour, sugar, and salt; blend or whisk until the mixture is smooth and uniformly mixed.
03 -
Pour the prepared batter into the muffin tin, filling each cavity approximately three-quarters full.
04 -
Place on the centre rack and bake for 25 to 30 minutes, until the edges turn golden and the centres are softly set with a slight jiggle.
05 -
Allow to cool in the tin for 10 minutes, then carefully unmould and transfer to a wire rack. Once completely cooled, dust with powdered sugar and garnish with lemon wedges or zest curls if desired.
# Notes and Tips:
01 -
The pies naturally form a delicate crust, creamy custard centre, and golden top during baking.
02 -
Ideal for brunch, spring gatherings, or cheerful desserts.