Baby Lemon Impossible Pies

Instructions:

Step 1: Preheat Oven

• Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins (about 4-inch diameter).

Step 2: Prepare the Crust (Optional)

• In a bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Mix until the crumbs are coated with butter.
• Spoon about 1-2 teaspoons of the crumb mixture into the bottom of each muffin cup or ramekin. Press the crumbs gently down to form a base.
• Bake the crust in the preheated oven for about 5-7 minutes, then remove and set aside.

Step 3: Prepare the Pie Filling

• In a medium-sized mixing bowl, whisk together the melted butter, granulated sugar, flour, baking powder, and salt.
• Add the eggs and mix well.
• Slowly add the milk, vanilla extract, lemon juice, and lemon zest. Whisk everything together until smooth. The batter will be slightly thin, which is normal!

Step 4: Assemble the Pies

• Pour the lemon batter evenly over the prepared muffin cups or ramekins (on top of the crust, if you used it).
• Bake for 25-30 minutes, or until the pies are set and lightly golden on top. The tops should appear slightly cracked or puffed.

Step 5: Cool and Serve

• Let the pies cool in the pan for about 10 minutes before carefully removing them.
• If you used a muffin tin, you can use a butter knife to gently loosen the edges and pop them out.
• Once cooled, dust the tops with powdered sugar if desired.
• Serve the pies warm or chilled. They can be topped with whipped cream or a dollop of vanilla ice cream for extra indulgence!

Enjoy your Baby Lemon Impossible Pies – the perfect mix of sweet, tangy, and creamy in every bite!