Step 2: Whisk the Eggs and Sugar
In a mixing bowl, whisk the eggs with the sugar until the mixture looks pale and slightly thickened. This step helps dissolve the sugar and creates a smooth base for the batter.
Step 3: Add Lemon Flavor
Stir in the freshly squeezed lemon juice and lemon zest. The zest brings aromatic oils that intensify the citrus flavor, while the juice provides that refreshing tartness lemon desserts are known for.
Step 4: Mix in Butter and Milk
Slowly pour in the melted butter, whisking as you go, followed by the milk. Mixing gradually keeps the batter smooth and prevents curdling.
Step 5: Incorporate the Dry Ingredients
Sprinkle in the flour and salt. Whisk gently just until combined—overmixing isn’t necessary. The batter will be quite thin, similar to crepe batter, which is exactly what you want.
Step 6: Fill the Cups
Carefully pour the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the pies to puff slightly as they bake.
Step 7: Bake Until Set
Place the pan in the oven and bake until the tops are lightly golden and the centers are just set. They should jiggle slightly in the middle but firm up as they cool.
Step 8: Cool and Release
Remove the pan from the oven and let the pies cool completely. As they cool, the layers fully settle. Gently run a knife around the edges if needed and lift them out.
Serving Ideas
- Dust with powdered sugar for a classic finish
- Top with a dollop of whipped cream or a swirl of lemon curd
- Garnish with fresh berries or thin lemon slices for a bakery-style look
Final Thoughts
Baby Lemon Impossible Pies are proof that simple ingredients can create something truly special. With minimal prep and no crust-making stress, these mini pies deliver big lemon flavor, creamy texture, and a touch of baking magic in every bite. Once you try them, they’re bound to become a go-to dessert whenever you want something easy, elegant, and irresistibly lemony 🍋💛.
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