Mini Baby Lemon Impossible Pies (Print-Friendly Version)

Bright, tangy mini lemon pies with buttery, custard-filled centers and light golden tops. Simple and delightful.

# Ingredients You’ll Need:

→ Base Mixture

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup all-purpose flour
04 - 4 large eggs
05 - 2 cups whole milk
06 - 2 tablespoons fresh lemon zest
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

→ Finishing

09 - Powdered sugar, for dusting

# How to Make It:

01 - Preheat oven to 350°F (177°C). Grease a standard 12-cup muffin tin or line with paper liners.
02 - In a large mixing bowl, whisk together melted butter, granulated sugar, and all-purpose flour until the mixture is smooth.
03 - Add eggs one at a time, whisking thoroughly after each addition to ensure a homogenous batter.
04 - Stir in whole milk, lemon zest, vanilla extract, and a pinch of salt until the batter is fully blended.
05 - Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
06 - Transfer the tin to the oven and bake for 22 to 25 minutes, or until the center of each pie is just set and the tops are lightly golden.
07 - Allow the mini pies to cool in the tin for 10 minutes. Transfer to a wire rack and chill for optimal texture.
08 - Dust each mini pie with powdered sugar before serving.

# Extra Suggestions:

01 - Chilling the pies after baking enhances their creamy, custard-like consistency.

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