Lemon Impossible Pies
One bite into these magical little pies and you’ll discover why they’re called impossible—one.
Ingredients:
Lemon Pie Batter
4 large eggs
115 g unsalted butter, melted
150 g granulated sugar
120 g all-purpose flour
500 ml milk
80 ml fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Finish
Powdered sugar for dusting
Extra lemon zest
The sweet aroma of buttery pastry and bright citrus fills the kitchen as these little pies bake into golden perfection.
Instructions
Preheat oven to 175°C (350°F).
Grease a 12-cup muffin tin.
Whisk eggs and sugar until smooth.
Add melted butter and vanilla.
Mix in lemon juice and lemon zest.
Add flour and whisk until combined.
Slowly pour in the milk and mix until smooth.
Divide the batter evenly among the muffin cups.
Bake for 25–30 minutes until lightly golden on top.
Cool completely in the pan.
Chill for at least 1 hour for the best texture.
Dust generously with powdered sugar before serving.
Enjoooooy
