Baby Lemon Impossible Pies

Ah, Baby Lemon Impossible Pies! Those are those little, dreamy, tangy-sweet pies that magically set without a separate custard or crust—“impossible” because the filling somehow separates and bakes itself into layers. Here’s a classic way to make them:

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Ingredients (makes about 6 small pies)

For the crust/filling base:

• 1 cup all-purpose flour

• 1/2 cup sugar

• 1/4 tsp salt

• 1/2 cup milk

• 1/4 cup butter, melted

• 1 large egg

• 2–3 tbsp fresh lemon juice (to taste)

• 1 tsp lemon zest

• 1/2 tsp vanilla extract

Optional: powdered sugar for dusting

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Instructions

1. Preheat oven:
   Set oven to 350°F (175°C). Grease 6 small ramekins or muffin tins lightly with butter.

2. Mix dry ingredients:
   In a bowl, whisk together flour, sugar, and salt.

3. Add wet ingredients:
   Mix in milk, melted butter, egg, lemon juice, lemon zest, and vanilla until smooth. The batter will be fairly thin—this is normal.

4. Pour and bake:
   Divide the batter evenly into the prepared ramekins. Bake for 25–30 minutes or until the tops are golden and the centers are set (they may jiggle slightly—this is okay).

5. Cool and serve:
   Let pies cool slightly, then remove from ramekins if desired. Dust with powdered sugar for a cute presentation. Serve warm or at room temperature.

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✅ Tips:

• The “impossible” magic happens because the flour sinks to the bottom, the custard sets in the middle, and a light cake forms on top.

• You can make mini versions in muffin tins for a party—bakes a little faster, about 18–22 minutes.

• For extra zing, add a tiny bit more lemon juice or a hint of lime juice.

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If you want, I can also give a super creamy version that uses sweetened condensed milk for a more custard-like “impossible” pie—perfect for lemon lovers.

Do you want that version too?