Baby Lemon Impossible Pies (Print-Friendly Format)
Golden mini pies with bright lemon zest, tender crumb, and a light, creamy bite-sized center.
# Required Ingredients:
→ Base Ingredients
01 -
200 g granulated sugar
02 -
65 g all-purpose flour
03 -
2 g baking powder
04 -
1 g fine salt
→ Wet Ingredients
05 -
115 g unsalted butter, melted
06 -
60 ml freshly squeezed lemon juice
07 -
Finely grated zest of 1 lemon
08 -
2 large eggs
09 -
5 ml vanilla extract
10 -
360 ml whole milk
→ Finishing
11 -
Powdered sugar, for dusting (optional)
# How to Make It:
01 -
Preheat oven to 175°C. Grease a standard muffin tin or line each cup with paper liners to prevent sticking.
02 -
In a large mixing bowl, whisk together granulated sugar, all-purpose flour, baking powder, and salt until evenly blended.
03 -
Add melted unsalted butter, lemon juice, and lemon zest to dry mixture. Stir until smooth and fully incorporated.
04 -
Beat in eggs individually, mixing well after each egg. Add vanilla extract and mix until batter is homogenous.
05 -
Gradually add whole milk while stirring continuously, ensuring a smooth, pourable batter with no lumps.
06 -
Transfer batter evenly into prepared muffin cups, filling each approximately three-quarters full to allow room for rising.
07 -
Place muffin tin in preheated oven and bake for 25–30 minutes, or until tops are deeply golden and a toothpick inserted in the centre emerges clean.
08 -
Let pies cool in tin for 10 minutes, then transfer to a wire rack to cool completely. Optionally dust with powdered sugar before serving.
# Additional Information:
01 -
Ensure the batter is well mixed, as separation may affect the formation of the layered 'crustless' pie structure.