Baby Lemon Impossible Pies:

Instructions

1. Preheat & Prep – Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or use paper liners.
2. Mix Everything Together – In a large bowl, whisk together the eggs, sugar, butter, milk, lemon juice, zest, vanilla, and salt until smooth.
3. Add the Flour – Gently mix in the flour until well combined. The batter will be thin—don’t worry, that’s normal!
4. Fill the Muffin Cups – Pour the batter evenly into the muffin tin, filling each cup about ¾ of the way full.
5. Bake – Bake for 20–25 minutes or until the tops are lightly golden and set. The pies will be slightly jiggly in the center but will firm up as they cool.
6. Cool & Serve – Let them cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar for a pretty finishing touch!

Storage Tips

• Store in an airtight container in the fridge for up to 3 days.
• Serve chilled or at room temperature—both ways are delicious!

Final Thoughts

These Baby Lemon Impossible Pies are proof that simple ingredients can create something truly special. Whether you make them for a party, a family gathering, or just because you’re craving lemony goodness, they’re sure to impress!

Let me know if you try them—I’d love to hear what you think! 🍋✨

Would you like any variations, like adding coconut or making them gluten-free? 😊