Delightful mini lemon custard pies that magically form their own crust while baking. Bright, tangy, and sweet with a light, custardy texture – they’re impossibly easy to make!

Prep Time 15 Minutes
Cook Time 25 Minutes
Total Time 40 Minutes

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 4 large eggs
• 2 cups whole milk
• 1/3 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For Serving

• 2 tablespoons powdered sugar (for dusting)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.
Add eggs one at a time, whisking well after each addition to ensure a smooth batter.
Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.
Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.
Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.

Notes

• Add extra lemon zest for a more intense lemon flavor
• These ‘impossible pies’ form their own crust while baking
• The pies may sink slightly in the center when cooling – this is normal

  Tools You’ll Need

• 12-cup muffin tin
• Mixing bowl
• Whisk
• Wire cooling rack
• Fine mesh sieve (for dusting powdered sugar)