Ingredients
- ½ cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- ½ cup (1 stick) unsalted butter, melted
- 2 cups whole milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin or line it with paper liners.
- Combine ingredients: In a large mixing bowl, whisk together the flour, sugar, eggs, melted butter, milk, lemon juice, lemon zest, vanilla extract, and salt until smooth and well combined.
- Fill: Pour the batter evenly into the muffin cups, filling each about ¾ full.
- Bake: Bake for 25–30 minutes or until the pies are set and lightly golden on top. They will form their own light crust while baking — that’s the “impossible” magic!
- Cool: Allow the pies to cool completely in the pan. They will slightly deflate as they cool.
- Serve: Dust with powdered sugar if desired. Serve chilled or at room temperature.
Let me know if you’d like a version with coconut, a gluten-free option, or a fun twist!