Baby Lemon Impossible Pies (Print Version)
# Ingredients:
→ Batter
01 -
1 tablespoon lemon zest, grated super fine
02 -
120 millilitres lemon juice, squeezed fresh
03 -
360 millilitres whole milk
04 -
2 large eggs
05 -
60 millilitres butter, melted and unsalted
06 -
1.5 grams salt
07 -
100 grams white sugar
08 -
125 grams plain flour
# Instructions:
01 -
Pop those pies out of the pan after a few minutes and put them on a rack until they’re totally cool. Set them out at room temp or after a chill in the fridge.
02 -
Slide your pie pan into the hot oven. Bake twenty-five to thirty minutes. Pies should look set and get a gentle golden top.
03 -
Spoon or pour that batter into your prepped pie pan, going about two-thirds of the way up each cup. No need to overfill.
04 -
Bit by bit, tip the egg and lemon blend into the bowl of dry stuff. Stir along the way until the mix turns silky-smooth.
05 -
Crack the eggs into a different bowl and beat them up. Stir in the milk, lemon juice, and your grated zest. Keep going till it all looks even.
06 -
In a big bowl, mix the flour, sugar, and salt with a whisk. Dump in the melted butter and stir until it looks all blended.
07 -
Fire up your oven to 175°C. Give your mini pie pan a quick butter or oil so nothing sticks.
# Notes:
01 -
For the best taste, make these pies one day before you want them and stash them covered in your fridge.