Baby Lemon Impossible Pies 🍋🥧
Ingredients:
2 eggs 🥚
1/2 cup granulated sugar 🍬
2 tablespoons unsalted butter, melted 🧈
1/2 cup all-purpose flour 🌾
1/2 teaspoon baking powder ⏳
1 cup whole milk 🥛
1/4 cup freshly squeezed lemon juice 🍋
1 teaspoon lemon zest 🍋
1 teaspoon vanilla extract 🌼
Pinch of salt 🧂
Powdered sugar (for dusting) ❄️
Whipped cream (optional) ☁️
Extra lemon zest 🍋
Directions:
1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with cupcake liners.
2. In a mixing bowl, whisk together the eggs and sugar until smooth and slightly pale.
3. Add in the melted butter, flour, baking powder, and a pinch of salt, mixing until just combined.
4. Pour in the milk, lemon juice, lemon zest, and vanilla extract, stirring until you get a smooth, thin batter.
5. Fill each muffin cup about 3/4 full with that delicious batter you just made.
6. Bake for 22-25 minutes, or until the tops are lightly golden and the pies are set in the center.
7. Let them cool in the pan for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
8. Before serving, dust with powdered sugar, add a dollop of whipped cream, and sprinkle with extra lemon zest for that fresh burst of flavor!
Enjoy your zesty treat!