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Baby Lemon Impossible Pies

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Delightful mini pies that combine the tartness of lemons with a velvety custard-like texture.

Ingredients

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  • 1 cup whole milk
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease or line a muffin tin with paper liners for six mini pies.
  3. In a blender, combine the milk, eggs, lemon zest, lemon juice, vanilla extract, sugar, flour, salt, and melted butter. Blend until smooth.
  4. Pour the mixture evenly into the muffin tin cups.
  5. Bake for 20-25 minutes or until the tops are lightly golden and the pies are set in the center (they may still jiggle slightly).
  6. Let the pies cool completely before removing from the muffin tin.
  7. Dust with powdered sugar before serving, if desired.

Notes

Use fresh lemons for the best flavor and ensure the ingredients are blended thoroughly for a silky texture.

Nutrition

Find it online: https://sousviderecipe.com/baby-lemon-impossible-pies/