Baby Lemon Impossible Pies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
240 ml whole milk
02 -
65 g all-purpose flour
03 -
100 g granulated sugar
04 -
60 g unsalted butter, melted
05 -
2 large eggs
06 -
2 tablespoons freshly squeezed lemon juice
07 -
Finely grated zest of 1 lemon
08 -
0.25 teaspoon vanilla extract
09 -
0.25 teaspoon fine sea salt
→ Finishing
10 -
Powdered sugar, for dusting (optional)
# Instructions:
01 -
Set the oven to 175°C (350°F). Lightly grease a standard muffin tin or small pie dishes to ensure easy release.
02 -
In a mixing bowl or blender, add milk, flour, sugar, melted butter, eggs, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk vigorously until a smooth, uniform batter forms.
03 -
Pour the batter evenly into the prepared muffin cups or individual pie dishes, filling each about three-quarters full.
04 -
Transfer to the oven and bake for 25–30 minutes, or until set in the centre and golden around the edges.
05 -
Allow to cool in the tin for several minutes to firm up before unmolding. For a sweet finish, sift powdered sugar over the top just before serving.
# Notes:
01 -
Ensure all ingredients are at room temperature for optimal blending and a more even bake.