Baby Lemon Impossible Pies

Baby Lemon Impossible Pies – The Magic Self-Crusting Dessert!
These mini lemon custard pies magically form their own crust while baking, with a creamy, tangy filling and a light, golden top. Perfectly sweet and refreshing!

Ingredients:

1/2 cup (115 g) unsalted butter, melted

1 cup (200 g) granulated sugar

4 large eggs

1/2 cup (60 g) all-purpose flour

1/2 cup (120 ml) lemon juice (freshly squeezed)

1 tbsp lemon zest

2 cups (480 ml) whole milk

1 tsp vanilla extract

Powdered sugar (for dusting)

Instructions:

Preheat the Oven:

Preheat to 350°F (175°C).

Grease a muffin tin or line with paper liners.

Prepare the Batter:

In a large bowl, whisk together melted butter and sugar.

Add the eggs one at a time, beating well after each addition.

Stir in the flour, lemon juice, lemon zest, milk, and vanilla extract until smooth.

Bake:

Pour the batter evenly into the muffin tin, filling each cup almost to the top.

Bake for 25–30 minutes or until the tops are lightly golden and the centers are set.

Cool and Serve:

Allow the pies to cool completely in the pan.

Dust with powdered sugar before serving for a pretty finish.

Enjoy!