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Baby Lemon Impossible Pies

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Delightfully fluffy little pies that combine creamy custard and soft cake with a refreshing lemon flavor.

Ingredients

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  • 1/2 cup butter (1 stick), melted and slightly cooled
  • 2 cups milk (whole or 2%)
  • 4 large eggs (room temperature)
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prepare a 9-inch pie dish or individual ramekins by lightly buttering or coating with non-stick spray.
  3. In a large mixing bowl, whisk together the melted butter and milk until well combined. Beat in the eggs, fresh lemon juice, and vanilla extract until smooth.
  4. Sift together the sugar, flour, and salt in another bowl. Slowly incorporate this dry mixture into your wet ingredients while whisking until smooth. Add lemon zest.
  5. Pour the batter into the prepared dish and bake for about 45 minutes or until lightly golden and a toothpick comes out clean.
  6. Cool slightly before dusting with powdered sugar and serving.

Notes

Store leftovers in the fridge for 2-3 days. Warm slightly in the microwave before serving.

Nutrition

Find it online: https://delishrecipezbylucy.com/baby-lemon-impossible-pies/

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