Baby Lemon Impossible Pies

# Ingredients:

1/2 cup unsalted butter, melted

 1 cup granulated sugar

 1/2 cup all-purpose flour

4 large eggs

2 cups whole milk

1/3 cup freshly squeezed lemon juice

 2 tablespoons lemon zest

1 teaspoon vanilla extract

1/4 teaspoon salt2 tablespoons powdered sugar (for dusting)

# Instructions:

01 – Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.

02 – In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.

03 – Add eggs one at a time, whisking well after each addition to ensure a smooth batter.

04 – Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.

05 – Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.

06 – Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.

# Notes:

01 – Add extra lemon zest for a more intense lemon flavor

02 – These ‘impossible pies’ form their own crust while baking03 – The pies may sink slightly in the center when cooling – this is normal