Baby Lemon Impossible Pies (Print)
Mini lemon pies, zesty and creamy with a hint of vanilla and golden tops. Perfectly balanced citrus sweetness.
# Ingredients:
→ Main Ingredients
01 -
200 g granulated sugar
02 -
65 g all-purpose flour
03 -
0.5 teaspoon baking powder
04 -
0.25 teaspoon salt
05 -
115 g unsalted butter, melted
06 -
60 ml freshly squeezed lemon juice
07 -
Zest of 1 lemon
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
360 ml whole milk
→ For Finishing
11 -
Powdered sugar, for dusting (optional)
# Steps:
01 -
Preheat oven to 175°C. Grease a muffin tin or line with cupcake liners to prevent sticking.
02 -
Whisk granulated sugar, all-purpose flour, baking powder, and salt in a large mixing bowl until evenly distributed.
03 -
Add melted unsalted butter, fresh lemon juice, and lemon zest to the dry mixture. Stir until smooth and uniform.
04 -
Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract until fully incorporated.
05 -
Gradually pour in whole milk, stirring constantly until a smooth, pourable batter forms.
06 -
Distribute batter evenly among muffin cups, filling each about three-quarters full.
07 -
Place the tin in the preheated oven and bake for 25 to 30 minutes, or until tops are golden brown and a skewer inserted in the center comes out clean.
08 -
Cool pies in the tin for 10 minutes. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
# Notes:
01 -
Ensure all ingredients are at room temperature for a smoother batter and even baking.