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Baby Lemon Impossible Pies

Close-up of delicious baby lemon impossible pies dusted with powdered sugar on a white plate.
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Create charming individual lemon pies that magically form their own crust as they bake. These easy desserts are perfect for entertaining or special occasions.

Ingredients

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  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs
  • 1/2 cup milk
  • 1/4 cup lemon juice (from about 2 lemons)
  • 1 teaspoon lemon zest
  • 1/4 cup powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour 6 (6-ounce) ramekins or a 12-cup muffin tin.
  2. In a medium bowl, whisk together the granulated sugar, flour, and salt.
  3. Pour in the melted butter and mix until combined.
  4. In a separate bowl, whisk together the eggs, milk, lemon juice, and lemon zest.
  5. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. The batter will be thin.
  6. Pour the batter evenly into the prepared ramekins or muffin cups, filling each about two-thirds full.
  7. Bake for 30-35 minutes, or until the edges are set and the tops are golden brown. The center may still be slightly jiggly.
  8. Let the pies cool in the ramekins or muffin tin for about 10 minutes before inverting them onto a wire rack to cool completely.
  9. Dust with powdered sugar before serving.

Notes

  • For a stronger lemon flavor, you can add an extra teaspoon of lemon zest.
  • These pies are best served at room temperature or slightly chilled.
  • You can make these pies ahead of time and store them in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://mdlatdmm.com/baby-lemon-impossible-pies-magic-crust/