Baby Lemon Impossible Pies
Baby Lemon Impossible Pies
Ingredients
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat the oven to 350°F. Grease or line a 6-cup muffin tin.
⏱️ 10 min•🌡️ 350
- 2
Add the whole milk, large eggs, lemon zest, fresh lemon juice, vanilla extract, granulated sugar, all-purpose flour, salt, and melted unsalted butter to a blender.
⏱️ 2 min
- 3
Blend until the mixture is completely smooth. The batter should be a light yellow and uniform.
⏱️ 3 min
- 4
Pour the batter evenly into the prepared 6-cup muffin cups.
⏱️ 1 min
- 5
Bake for 20–25 minutes, or until the tops are lightly golden and the centers are just set (a slight jiggle is acceptable).
⏱️ 25 min•🌡️ 350
- 6
Remove the muffin tin from the oven and allow the pies to cool completely in the pan before attempting to remove them. This will take approximately 1 hour.
⏱️ 60 min
- 7
Once cooled, carefully remove the pies from the muffin tin. Dust with powdered sugar before serving. For a firmer custard texture, chill the pies before serving. For extra creaminess, serve at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baby Lemon Impossible Pies
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat the oven to 350°F. Grease or line a 6-cup muffin tin.
⏱️ 10 min•🌡️ 350 - 2
Add the whole milk, large eggs, lemon zest, fresh lemon juice, vanilla extract, granulated sugar, all-purpose flour, salt, and melted unsalted butter to a blender.
⏱️ 2 min - 3
Blend until the mixture is completely smooth. The batter should be a light yellow and uniform.
⏱️ 3 min - 4
Pour the batter evenly into the prepared 6-cup muffin cups.
⏱️ 1 min - 5
Bake for 20–25 minutes, or until the tops are lightly golden and the centers are just set (a slight jiggle is acceptable).
⏱️ 25 min•🌡️ 350 - 6
Remove the muffin tin from the oven and allow the pies to cool completely in the pan before attempting to remove them. This will take approximately 1 hour.
⏱️ 60 min - 7
Once cooled, carefully remove the pies from the muffin tin. Dust with powdered sugar before serving. For a firmer custard texture, chill the pies before serving. For extra creaminess, serve at room temperature.
⏱️ 2 min