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Mini Baby Lemon Impossible Pies

Mini Baby Lemon Impossible Pies are delicate, custard-like treats with a self-forming crust and a bright, tangy lemon flavor. They’re easy to make, perfectly portioned, and irresistibly delicious.
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Ingredients
  

  • ¾ cup granulated sugar
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 cup milk
  • ⅓ cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 tsp pure vanilla extract
  • ½ tsp baking powder
  • 4 eggs
  • Salt
  • Powdered sugar
  • Fresh berries
  • Whipped cream or vanilla Greek yogurt

Instructions
 

  • Preheat and prep: Set the oven to 350°F. Lightly grease a 12-cup muffin tin with non-stick spray or butter.
  • Mix the batter: In a bowl, whisk eggs and sugar until pale. Add melted butter, flour, baking powder, and salt, mixing until smooth. Slowly pour in milk, then add lemon juice, zest, and vanilla. Stir until fully combined—the batter will be thin.
  • Fill the muffin cups: Pour batter into the muffin tin, filling each about ¾ full to allow for rising.
  • Bake: Bake for 22–25 minutes until golden and set. A toothpick should come out clean.
  • Cool and garnish: Let cool for 10 minutes in the tin, then transfer to a wire rack. Once fully cooled, dust with powdered sugar and add fresh berries or whipped cream if desired.