- ½ cup all-purpose flour
- 1 cup sugar
- 4 large eggs
- ½ cup unsalted butter, melted
- 2 tablespoons lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups milk
- Pinch of salt
Preparation:
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin or use silicone molds.
- In a mixing bowl, whisk together flour, sugar, and salt.
- Add eggs, melted butter, lemon zest, lemon juice, vanilla, and milk. Whisk until smooth.
- Pour the thin batter evenly into the muffin tin (about ¾ full).
- Bake for 25–30 minutes or until the tops are lightly golden and the centers are set.
- Let cool in the tin for 10 minutes, then transfer to a wire rack. Chill if desired.
Serving and Storage Tips: Serve these mini pies chilled or at room temperature. Dust with powdered sugar or top with a dollop of whipped cream for extra flair. Store leftovers in an airtight container in the fridge for up to 3 days.
Variants:
- Coconut Twist: Add ½ cup shredded coconut to the batter.
- Berry Boost: Drop a few fresh blueberries or raspberries into each cup before baking.
- Lime Love: Swap lemon juice and zest for lime to create a tropical variation.
FAQ:
- Why are they called « impossible » pies? The batter separates as it bakes, forming layers—like magic—with no crust needed.
- Can I make them in one large pie dish? Yes, use a 9-inch pie dish and increase baking time to 45–50 minutes.
- Do they freeze well? Yes! Freeze in an airtight container for up to one month. Thaw in the fridge before serving.
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