Baby Lemon Impossible Pies

Ingredients

• ½ cup all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 cup milk
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tin with paper liners or baking spray.
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Add in the eggs, melted butter, milk, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well combined. The batter will be thin.
4. Pour the batter evenly into the muffin cups, filling each about ¾ full.
5. Bake for 25–30 minutes, or until the tops are lightly golden and set. They may puff up and then settle as they cool.
6. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Chill for 1–2 hours before serving for the best texture. Optional: Dust with powdered sugar or top with a dollop of whipped cream.

Let me know if you’d like a gluten-free or dairy-free version!