Baby Lemon Impossible Pies 🍋🧁
These sweet little pies are the perfect balance of tangy lemon and rich, custardy goodness. With a lightly crisp crust and a smooth lemon filling that melts in your mouth, they’re a treat that’s sure to brighten up any day. A quick and easy recipe, they’ll be a hit at any tea party or dessert table!
Ingredients:
🥧 For the crust:
125g plain flour
60g unsalted butter, chilled and cubed
1 tbsp icing sugar
🍋 For the filling:
200ml whole milk
2 large eggs
75g caster sugar
1 tsp vanilla extract
2 tbsp cornflour
Zest of 1 lemon
100ml lemon juice (freshly squeezed)
Icing sugar, for dusting
Method:
🍰 Preheat the oven to 180°C (fan). Grease a 12-cup muffin tin or line with cupcake cases.
🍚 Make the crust: In a mixing bowl, combine the flour, butter, and icing sugar. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs.
🥄 Form the dough: Add a small splash of cold water (about 1 tbsp) and bring the mixture together into a dough. Roll out the dough and cut into small circles to fit the muffin tin, gently pressing into each cup.
🧑🍳 Blind bake the crust: Place the muffin tin in the oven for 10 minutes, or until the edges are lightly golden. Remove and set aside to cool slightly.
🍋 Make the filling: In a saucepan, whisk together the milk, eggs, sugar, vanilla extract, cornflour, lemon zest, and lemon juice. Bring to a gentle simmer over medium heat, whisking constantly until thickened (around 5 minutes).
🧁 Assemble the pies: Spoon the lemon filling into the pre-baked crusts, filling them nearly to the top.
🌟 Bake again: Return the muffin tin to the oven and bake for an additional 15–20 minutes, or until the filling is set and lightly golden.
🍽 Cool and dust: Allow the pies to cool completely before dusting with icing sugar and adding a small slice of lemon zest on top for decoration.
Serving Information:
⏱ Prep Time: 20 minutes
🔥 Cook Time: 35 minutes
🍴 Servings: 12
🔮 Calories: ~180 per pie
Enjoy these zesty little treats with a cuppa! ☕🍰