Description
There’s something delightfully nostalgic about impossible pies—those clever, old-school recipes where a simple batter transforms into layers of creamy filling and tender crust as it bakes.
Ingredients
- ½ cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 ¾ cups milk (whole milk or 2%)
- ½ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin with butter or non-stick spray, or use silicone muffin cups for easy release.
In a blender, combine all ingredients: flour, sugar, eggs, melted butter, milk, lemon juice, zest, vanilla, and salt.
Blend on high for 30–45 seconds until smooth and well combined.
Evenly divide the mixture between the prepared muffin cups (about ¾ full each).
Let sit for 1–2 minutes to allow air bubbles to rise.
Place the muffin tin on the middle rack and bake for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted comes out mostly clean.
They will puff slightly and then settle as they cool.
Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm, room temp, or chilled. Dust with powdered sugar or top with whipped cream and a lemon curl for a pretty presentation.
Notes
Refrigerate: Store in an airtight container for up to 4 days
Freeze: Freeze in a single layer, then transfer to a zip-top bag. Thaw in fridge and reheat gently
Reheat: Microwave for 10–15 seconds or enjoy chilled
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 140
- Sugar: 14g
- Fat: 6g
- Carbohydrates: 19g
- Protein: 2g
Keywords: Baby Lemon Impossible