Baby Lemon Impossible Pies
🛒 What You’ll Need
- ½ cup All-purpose flour 🌾
- 1 cup Sugar 🍬
- 2 Eggs 🥚
- ½ cup Butter, melted 🧈
- 1 cup Milk 🥛
- 1 tbsp Lemon zest + ¼ cup Fresh lemon juice 🍋
- ½ cup Shredded coconut (optional, but adds great texture!) 🥥
- Powdered sugar for dusting ☁️
👩🍳 Instructions
- Prep the Oven: Preheat your oven to 350°F. Grease a standard muffin tin or individual ramekins very well. 🌡️🔥
- The One-Bowl Mix: In a large bowl, whisk together the flour, sugar, and eggs until smooth. 🥣🥚🌪️
- Add the Liquid Gold: Stir in the melted butter, milk, lemon zest, and lemon juice. If you’re using coconut, fold it in now! The batter will be very thin—don’t worry, that’s the “magic” part! 🍋🥛✨
- Fill the Tins: Pour the mixture into your prepared muffin cups, filling them about ¾ of the way full. 🥄🧁
- Bake to Perfection: Bake for 25–30 minutes. You want the edges to be golden-brown and the centers to be set but slightly jiggly. ⏲️📈🤤
- Cooling is Key: Let the pies cool completely in the tin. This is when they firm up and create those distinct layers. ⏲️❄️
- The Final Touch: Dust generously with powdered sugar before serving as seen in the photo! ☁️🍋👑✨
🔥 Pro Tips:
- The “Magic” Secret: Make sure your eggs and milk are at room temperature. This helps the ingredients emulsify better, ensuring those perfect “impossible” layers form! 🌡️🛡️💎
- Serving Suggestion: These are incredible served chilled with a dollop of whipped cream or a few fresh raspberries on top! 🍓🍦🎯
