🍋 Baby Lemon Impossible Pies

🍋 Baby Lemon Impossible Pies

Sweet • Tangy • Effortless

Yield: 8–10 mini pies (muffin tin)
Time: ~10 min prep | ~35 min bake

Ingredients

• ½ cup all-purpose flour

• ¾ cup granulated sugar

• 2 cups milk (room temp)

• 4 large eggs

• ½ cup melted butter, slightly cooled

• ¼ cup fresh lemon juice

• Zest of 1–2 lemons

• 1 tsp vanilla extract

• ¼ tsp salt

• Powdered sugar, for dusting

Instructions

1. Prep

   • Preheat oven to 350°F (175°C).

   • Grease a muffin tin really well (or use silicone liners).

2. Blend

   • Add all ingredients to a blender.

   • Blend 30–40 seconds until smooth.
     (No blender? Whisk like your life depends on it.)

3. Pour

   • Fill muffin cups about ¾ full.

4. Bake

   • Bake 30–35 minutes until set and lightly golden.

   • Centers should jiggle just slightly.

5. Cool

   • Cool in pan 15 minutes, then remove.

   • Chill for best texture (optional but recommended).

6. Finish

   • Dust with powdered sugar before serving.

How the Magic Works ✨

• Bottom = soft crust

• Middle = creamy custard

• Top = light lemon sponge

All from one batter. No effort. No stress.

Pro Tips

🍋 Fresh lemon juice only—bottled dulls the flavor
🧈 Butter adds richness; margarine won’t work as well
❄️ Even better cold the next day