Effortless Baby Lemon Impossible Pies (Print Version)
# Ingredients:
→ Batter
01 -
1 tablespoon freshly grated lemon zest
02 -
120 millilitres lemon juice, squeezed right before
03 -
360 millilitres full-fat milk
04 -
2 eggs, big
05 -
60 millilitres butter, melted and unsalted
06 -
1.5 grams salt
07 -
100 grams white sugar
08 -
125 grams plain flour
# Instructions:
01 -
After baking, let them hang in the pan a few minutes. Pop ‘em out onto a rack until they chill off. Enjoy them cold or at room temp.
02 -
Stick the pan into your hot oven. Let them bake for about 25 to 30 minutes, until they've firmed up and look golden on the tops.
03 -
Spoon the batter into each space of your mini pie or muffin pan. Aim for about two-thirds full, so they don’t spill out while baking.
04 -
Slowly pour your lemon-egg mix into the bowl with the dry stuff. Don’t rush - stir as you go to get a lump-free batter.
05 -
In another bowl, beat up the eggs. Pour in your milk, squeeze in the lemon juice, toss in the zest, and mix until you can’t see streaks.
06 -
Dump flour, salt, and sugar into a big bowl and give it a quick whisk. Blend in the melted butter till it looks all together.
07 -
Fire up oven to 175°C. Wipe a little butter or oil on a mini pie pan so your pies come out easy later.
# Notes:
01 -
If you prep these the night before and keep them wrapped in the fridge, the lemony flavor gets even better.