Baby Lemon Impossible Pies (Print Version)
# Ingredients:
→ Batter
01 -
125 grams all-purpose flour
02 -
100 grams granulated sugar
03 -
1.5 grams salt
04 -
60 millilitres unsalted butter, melted
05 -
2 large eggs
06 -
360 millilitres whole milk
07 -
120 millilitres freshly squeezed lemon juice
08 -
1 tablespoon finely grated lemon zest
# Instructions:
01 -
Set oven to 175°C and lightly grease a mini pie pan to prevent sticking.
02 -
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the melted butter and mix until evenly incorporated.
03 -
In a separate bowl, beat eggs thoroughly, then blend with the milk, lemon juice, and lemon zest until homogeneous.
04 -
Gradually add the egg and lemon mixture into the bowl with the dry ingredients, stirring continuously until a smooth batter forms.
05 -
Pour the batter into each cavity of the prepared mini pie pan, filling each approximately two-thirds full for optimal baking.
06 -
Transfer the pan to the preheated oven and bake for 25 to 30 minutes, or until the pies are set and lightly golden on top.
07 -
Let the pies rest in the pan for several minutes before carefully unmolding onto a wire rack to cool completely. Serve the mini lemon pies chilled or at room temperature.
# Notes:
01 -
Optimal flavor develops if the pies are prepared a day ahead and stored covered in the refrigerator.