Baby Lemon Impossible Pies
Ingredients:
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/4 cup fresh lemon juice
Zest of 1 lemon
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups whole milk
Powdered sugar for dusting (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with cupcake liners to prevent sticking.
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt until well combined.
Add the melted butter, fresh lemon juice, and lemon zest to the dry ingredients. Stir until the mixture is smooth and well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually pour in the whole milk, stirring continuously until the batter is smooth and well combined.
Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the pies to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, dust the tops with powdered sugar if desired.
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes
Kcal: Approximately 180 kcal per pie | Servings: 12 mini pies