Baby Lemon Impossible Pies (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup all-purpose flour
04 - 4 large eggs
05 - 2 cups whole milk
06 - 1/3 cup freshly squeezed lemon juice
07 - 2 tablespoons lemon zest
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon salt

→ For Serving

10 - 2 tablespoons powdered sugar (for dusting)

# Instructions:

01 - Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
02 - In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.
03 - Add eggs one at a time, whisking well after each addition to ensure a smooth batter.
04 - Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.
05 - Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.
06 - Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.

# Notes:

01 - Add extra lemon zest for a more intense lemon flavor.
02 - These 'impossible pies' form their own crust while baking.
03 - The pies may sink slightly in the center when cooling - this is normal.

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