Description
If you’ve never tried Baby Lemon Impossible Pies, you’re in for a creamy, citrusy treat that feels like sunshine in every bite.
Ingredients
Main Ingredients
1 cup whole milk (or dairy-free alternative)
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½ cup granulated sugar
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½ cup all-purpose flour (swap with almond flour for gluten-free)
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¼ cup unsalted butter, melted (or coconut oil)
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2 large eggs
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2 tbsp fresh lemon juice
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1 tsp lemon zest (optional, for extra zing)
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1 tsp vanilla extract
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¼ tsp salt
Instructions
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Preheat oven to 350°F (175°C). Grease muffin tin.
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Blend all ingredients until smooth.
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Pour into muffin cups, ¾ full.
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Bake 25–30 minutes. Cool and serve.
Notes
Best enjoyed fresh but freezer-friendly.
Dust with powdered sugar before serving.