Description
These Baby Lemon Impossible Pies are delightful mini lemon custard tarts with a tender cake-like crust and a creamy, tangy lemon filling. Baked in a muffin tin, they are easy to make and perfect for serving as a light dessert or a sweet treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups whole milk
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin thoroughly or line it with cupcake liners to prepare for baking.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt until evenly combined.
- Add the Wet Ingredients: Add the melted butter, fresh lemon juice, lemon zest, eggs, and vanilla extract to the dry ingredients. Stir well until the mixture is smooth and uniform in texture.
- Pour in the Milk: Gradually pour in the whole milk while stirring continuously to create a pourable, smooth batter.
- Fill the Muffin Tin: Carefully pour the batter into the prepared muffin cups, filling each approximately three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. The pies are done when they turn a golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the pies from the oven and allow them to cool in the muffin tin for about 10 minutes. Then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving for an elegant finish.
Notes
- Ensure the muffin tin is well greased or lined to prevent sticking.
- Use fresh lemon juice and zest for the best authentic flavor.
- Let the pies cool before dusting with powdered sugar to prevent melting.
- These pies can be stored in an airtight container in the refrigerator for up to 3 days.
- You can serve them chilled or at room temperature according to preference.
