Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners for easy cleanup and a smooth release after baking.
- In a mixing bowl, whisk together eggs, sugar, flour, and baking powder until the mixture is smooth and free of lumps.
- Gradually add milk, lemon juice, zest, vanilla extract, and a pinch of salt. Continue to whisk until the batter is fully combined and slightly runny — this is what creates the custard crust.
- Pour the batter evenly into each cup of the muffin tin, filling them about three-quarters full to prevent overflowing while they bake.
- Place the tin in the preheated oven and bake for 25–30 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. The edges will naturally form that signature impossible pie crust.
- Allow the pies to cool, then dust with powdered sugar and garnish with berries for extra flavor. Serve slightly warm or at room temperature, topped with whipped cream, a drizzle of glaze, or candied lemon peel for an elegant presentation.
Notes
Use fresh lemon juice and zest for the best, brightest flavor — bottled juice can taste a bit artificial.
Avoid overfilling the muffin cups to keep the batter from overflowing as it bakes.
Allow the pies to cool slightly before removing them from the tin so they can set properly and hold their shape.
Avoid overfilling the muffin cups to keep the batter from overflowing as it bakes.
Allow the pies to cool slightly before removing them from the tin so they can set properly and hold their shape.