<!DOCTYPE html><html lang=”en”><head> <meta charset=”UTF-8″> <title>Baby Lemon Impossible Pies</title></head><body> <h1>Baby Lemon Impossible Pies</h1> <h2>Introduction</h2> <p> Baby Lemon Impossible Pies are tiny, zesty treats that magically form their own layers while baking. The batter separates into a light custard base with a soft, cake-like top—no crust needed! They are easy to make, fun to serve, and perfect for parties, lunchboxes, or a simple family dessert. </p> <h2>Description</h2> <p> These mini pies are soft, lightly sweet, and full of fresh lemon flavor. The texture is creamy in the center with a delicate golden top. Because they are baked in small portions, they are easy to eat and look adorable on a dessert plate. </p> <h2>Ingredients</h2> <ul> <li>2 large eggs</li> <li>½ cup sugar</li> <li>¼ cup melted butter (cooled)</li> <li>½ cup milk</li> <li>¼ cup fresh lemon juice</li> <li>1 tablespoon lemon zest</li> <li>½ cup all-purpose flour</li> <li>¼ teaspoon salt</li> <li>Powdered sugar (optional, for dusting)</li> </ul> <h2>Instructions</h2> <ol> <li>Preheat the oven to 175°C / 350°F. Lightly grease a muffin tin or mini pie pan.</li> <li>In a bowl, whisk the eggs and sugar until pale and slightly thick.</li> <li>Add the melted butter and mix well.</li> <li>Stir in the milk, lemon juice, and lemon zest.</li> <li>Gently whisk in the flour and salt until smooth. The batter will be thin.</li> <li>Pour the batter evenly into the prepared muffin cups.</li> <li>Bake for 22–25 minutes, or until the tops are lightly golden and set.</li> <li>Allow to cool for 10 minutes, then remove from the pan and cool completely.</li> <li>Dust with powdered sugar before serving, if desired.</li> </ol> <h2>Tips</h2> <ul> <li>Use fresh lemon juice for the best flavor.</li> <li>Do not overmix the batter to help the layers form properly.</li> <li>Chill the pies for a firmer custard texture.</li> <li>Silicone muffin molds make removal easier.</li> </ul> <h2>Common Mistakes & Corrections</h2> <ul> <li><strong>Too runny in the center:</strong> Bake for an extra 3–5 minutes, checking often.</li> <li><strong>Not enough lemon flavor:</strong> Add more lemon zest instead of extra juice.</li> <li><strong>Sticking to the pan:</strong> Grease well or use paper liners.</li> <li><strong>Dense texture:</strong> Make sure the butter is cooled before mixing with eggs.</li> </ul> <h2>Enjoy</h2> <p> Serve Baby Lemon Impossible Pies slightly warm or chilled with fresh berries or whipped cream. Enjoy the magical layers and bright lemon flavor in every bite! </p></body></html>
Baby Lemon Impossible Pies
