Instructions

1. 1

   Prepare the pan. Heat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin thoroughly, making sure to coat the sides and corners where the mini pies can stick.

2. 2

   Whisk the wet ingredients. In a large bowl, whisk the eggs until smooth and lightly frothy. Add the melted butter, sugar, milk, lemon juice, lemon zest, vanilla, and salt. The mixture should look pale yellow and completely blended.

3. 3

   Add the flour. Sprinkle the flour over the liquid mixture and whisk until no dry pockets remain. The batter will be very thin—more like pancake batter than pie filling. This is exactly what allows the layers to separate during baking.

4. 4

   Fill the muffin cups. Pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Give the bowl one final stir before pouring so the flour stays evenly distributed.

5. 5

   Bake until set. Place the tin on the center rack and bake for 22 to 28 minutes. The tops should be lightly golden, the centers should jiggle only slightly when the pan is moved, and the edges should look set.

6. 6

   Cool completely. Let the pies cool in the pan for about 15 minutes. As they cool, the centers settle into a soft custard texture while a delicate crust forms around the outside. Carefully loosen with a thin knife and transfer to a cooling rack.

7. 7

   Finish and serve. Once fully cooled, dust with powdered sugar or top with whipped cream. The finished baby lemon impossible pies should have a tender exterior and a creamy lemon filling in the center.