Baby Lemon Impossible Pies (Printable Version)
Mini lemon custard pies that magically form their own crust while baking - bright, tangy, and easy.
# Ingredients:
→ Main Ingredients
01 -
115 g unsalted butter, melted
02 -
200 g granulated sugar
03 -
60 g all-purpose flour
04 -
4 large eggs
05 -
480 ml whole milk
06 -
80 ml freshly squeezed lemon juice
07 -
2 tablespoons lemon zest
08 -
1 teaspoon vanilla extract
09 -
1/4 teaspoon salt
→ For Serving
10 -
2 tablespoons powdered sugar, for dusting
# Steps:
01 -
Preheat the oven to 175°C. Lightly grease a 12-cup muffin tin or line the cavities with paper liners.
02 -
In a mixing bowl, whisk the melted butter, granulated sugar, and flour together until fully combined.
03 -
Add the eggs one at a time, whisking thoroughly after each addition to build a smooth, uniform batter.
04 -
Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until the batter is smooth and evenly blended.
05 -
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 22 to 25 minutes, until set and lightly golden on top.
06 -
Cool the pies in the tin for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust generously with powdered sugar.
# Notes:
01 -
Add extra lemon zest for a more pronounced citrus flavour.
02 -
These pies form their own delicate crust as they bake.
03 -
The centres may sink slightly during cooling, which is completely normal.