Baby Lemon Impossible Pies are mini custard-like pies that magically form their own crust while baking. They are light, tangy, and perfect for a bite-sized dessert. Here's how to make them:
Baby Lemon Impossible Pies Recipe
Ingredients:
- 2 eggs
- 1/2 cup (100g) sugar
- 1/4 cup (60g) melted butter
- 1/2 cup (60g) all-purpose flour
- 1 cup (240ml) milk
- 1/4 cup (60ml) fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a blender or mixing bowl, whisk together eggs, sugar, melted butter, flour, milk, lemon juice, lemon zest, vanilla, and salt until smooth.
- Pour the batter into the mini muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until golden and slightly firm.
- Let cool completely before removing from the tin.
- Dust with powdered sugar or top with whipped cream before serving.
Why They’re Called "Impossible Pies"
During baking, the flour sinks, forming a light crust, while the center stays custardy—making it look like it was made with layers, even though it wasn’t!
Would you like a coconut variation?
0 comments:
Post a Comment