Baby Lemon Impossible Pies (Print-Friendly Format)
Light, creamy lemon mini pies with a tender crust, ideal for warm-weather gatherings and sweet moments.
# Required Ingredients:
→ Main Ingredients
01 -
150 g granulated sugar
02 -
2 tablespoons freshly squeezed lemon juice
03 -
2 teaspoons finely grated lemon zest
04 -
3 large eggs
05 -
240 ml whole milk
06 -
60 g all-purpose flour
07 -
1 teaspoon baking powder
08 -
60 g unsalted butter, melted
09 -
1 teaspoon pure vanilla extract
# How to Make It:
01 -
Preheat oven to 175°C and lightly grease a standard pie dish.
02 -
In a mixing bowl, whisk together the granulated sugar, all-purpose flour, and baking powder until evenly blended.
03 -
In a separate bowl, combine lemon juice, lemon zest, eggs, milk, melted unsalted butter, and vanilla extract. Whisk until the mixture is completely smooth.
04 -
Gradually pour the wet mixture into the dry ingredients, stirring gently until a uniform batter forms.
05 -
Pour the batter into the prepared pie dish and bake for 45 to 50 minutes, or until the crust is golden brown and the center is set.
06 -
Allow the pie to cool completely on a wire rack before slicing. Optionally, dust the top with sifted powdered sugar prior to serving.
# Additional Information:
01 -
For enhanced lemon flavor, increase the zest or add a few drops of lemon extract.
02 -
Serve chilled or at room temperature for best texture.