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If you're on the hunt for a dessert that embodies the perfect balance of tangy and sweet, look no further than the delightful Baby Lemon Impossible Pies. These miniature treats are not just visually appealing; they also pack an incredible flavor punch that will leave your taste buds singing. The charm of these pies lies in their unique baking method, which transforms simple ingredients into a luscious custard-like filling surrounded by a tender crust, all in one go.

Baby Lemon Impossible Pies

Discover the joy of baking with Baby Lemon Impossible Pies, the perfect treat that combines tangy lemon flavor with a luscious, custard-like filling and a delicate crust. This easy-to-make dessert requires minimal effort while delivering impressive results, making it ideal for any occasion. Experience the refreshing taste of citrus that elevates your dessert game, bringing brightness and balance to your table. Get ready to impress your guests with these delightful mini pies!
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Ingredients
  

1/2 cup unsalted butter, melted

1 cup granulated sugar

1 cup milk

4 large eggs

1 teaspoon vanilla extract

Zest of 2 lemons

1/2 cup freshly squeezed lemon juice

1/2 cup all-purpose flour

1 teaspoon baking powder

A pinch of salt

Powdered sugar for dusting (optional)

Instructions
 

Prepare the Oven and Molds: Preheat your oven to 350°F (175°C). Grease six small (4-inch) pie pans or ramekins with butter or non-stick spray.

    Whisk Wet Ingredients: In a large mixing bowl, combine the melted butter, granulated sugar, eggs, milk, and vanilla extract. Whisk until the mixture is smooth and the sugar is dissolved.

      Add Flavor: Stir in the lemon zest and lemon juice, allowing the bright citrus aroma to fill the air.

        Incorporate Dry Ingredients: Sift together the flour, baking powder, and salt in a separate bowl. Gradually add this to the wet mixture, stirring gently to combine. The batter will appear slightly lumpy; that’s perfectly fine!

          Pour and Bake: Divide the batter evenly among the prepared pie pans. Place them on a baking sheet for easier handling and transfer to the preheated oven.

            Bake: Bake for 25-30 minutes until the edges are golden and a toothpick inserted into the center comes out clean. The center will be slightly soft but will set as it cools.

              Cool and Serve: Allow the pies to cool for about 10 minutes before gently running a knife around the edges to release them from the pans. Dust with powdered sugar if desired.

                Enjoy: Serve warm or at room temperature, savoring the deliciously unique flavor of these lemony treats that transition from custard to cake!

                  Prep Time, Total Time, Servings:

                    20 minutes | 50 minutes | 6 servings