Baby Lemon Impossible Pies

Ingredients:

For the pies:

1 cup milk
½ cup all-purpose flour
1 cup granulated sugar
4 large eggs
½ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
Zest of 1 lemon
¼ cup fresh lemon juice
A pinch of salt
For serving (optional):

Powdered sugar, for dusting
Whipped cream or fresh berries

Directions:

Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with paper cups.

Blend the batter: In a large mixing bowl, combine milk, flour, sugar, eggs, melted butter, vanilla extract, lemon zest, lemon juice, and salt. Whisk until smooth, or blend in a food processor for a super silky texture.

Fill the muffin tins: Pour the batter into each mini muffin cup, filling about ¾ of the way full. The mixture will be quite runny—don’t worry, that’s normal!

Bake: Place the tin in the oven and bake for 20–25 minutes, or until the pies are set and the tops are lightly golden. They’ll puff up while baking and then settle as they cool.

Cool and dust: Let the pies cool in the tin for 10 minutes before transferring them to a wire rack. Dust with powdered sugar if desired.

Serve: Enjoy them plain or with a dollop of whipped cream and fresh berries for extra indulgence.

Nutritional Information:
 Prep Time | 10 minutes
 Cooking Time | 25 minutes
 Total Time | 35 minutes
 Calories per serving | ~90 calories (per pie)
 Makes | 24 mini pies