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Delightful Baby Lemon Impossible Pies for Any Occasion

Baby Lemon Impossible Pies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups milk
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 4 large eggs
  • 1/2 cup unsalted butter melted
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin with non-stick spray or butter.
  3. In a large mixing bowl, whisk together the milk, sugar, flour, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
  5. Bake for 25 to 30 minutes, or until the tops are golden brown and the filling is set.
  6. Remove from the oven and allow to cool in the pan for 10 minutes.
  7. Carefully remove the pies from the muffin tin and serve warm or at room temperature.