Description
Miniature Lemon Impossible Pie offers a delightful individual serving of the classic custardy dessert, with a tangy lemon flavor and a smooth, tender texture. Perfect for parties or a simple homemade treat, these lemon custard tarts bake up easily in a muffin tin, creating naturally formed crusts as they cook.
Ingredients
Pie Ingredients
- 1 cup milk
- ½ cup sugar
- ½ cup flour
- 2 large eggs
- ¼ cup unsalted butter, melted
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
- A pinch of salt
- Powdered sugar (optional for dusting)
Instructions
- Preheat and prepare tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly to ensure the pies don’t stick.
- Mix ingredients: In a large mixing bowl, whisk together the milk, sugar, flour, eggs, melted butter, lemon zest and juice, vanilla extract, and a pinch of salt until the batter is completely smooth and homogenous.
- Fill muffin cups: Pour the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising and setting.
- Bake the pies: Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the pies are fully set with a slight golden color on top.
- Cool and serve: Remove the tin from the oven and allow the miniature pies to cool completely in the tin before carefully removing them. Dust with powdered sugar if desired for a sweet finishing touch.
Notes
- Ensure the eggs and milk are at room temperature for smoother mixing and better texture.
- Do not overfill the muffin cups to avoid overflow during baking.
- Let the pies cool completely to fully set and develop their texture before attempting to remove them from the tin.
- You can substitute lemon zest and juice with lime for a slight variation.
- These pies can be served chilled or at room temperature according to preference.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
