Baby Lemon Impossible Pies (Printable Version)
# What You'll Need:
→ Wet Ingredients
01 -
4 large eggs, room temperature
02 -
113 g unsalted butter, melted and slightly cooled
03 -
414 ml whole milk
04 -
120 ml fresh lemon juice (from 2–3 lemons)
05 -
2 teaspoons fresh lemon zest
06 -
1 tablespoon vanilla extract
→ Dry Ingredients
07 -
150 g granulated sugar
08 -
62 g self-rising flour
09 -
1 cup (80 g) sweetened shredded coconut
10 -
1/8 teaspoon salt
→ For Preparation and Garnish
11 -
Butter and flour, for greasing muffin tin
12 -
Powdered sugar, for dusting
13 -
Freshly whipped cream, for serving
14 -
Fresh berries (strawberries or blueberries), for garnish
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Generously butter muffin tin bottoms and sides, then dust with flour, tapping out excess to prevent sticking.
02 -
Add eggs, melted butter, milk, lemon juice, lemon zest, vanilla, sugar, self-rising flour, shredded coconut, and salt into a blender. Blend on medium speed for 45 seconds until smooth. Let batter rest for 2 minutes, then pulse three times to achieve desired texture.
03 -
Using a 60 ml measuring cup, pour batter into muffin cups filling each about two-thirds full to allow proper rising without spilling.
04 -
Bake in preheated oven for 23 minutes until tops are golden and centers remain slightly jiggly, indicating a creamy custard interior.
05 -
Cool pies in the tin for 10 minutes. Loosen edges gently with a small knife and transfer to a wire rack to cool completely, ensuring custard sets perfectly.
# Helpful Notes:
01 -
For dairy-free version, substitute whole milk with plant-based alternatives and use dairy-free butter.
02 -
These mini pies store in an airtight container refrigerated for up to 3 days and freeze well for up to 1 month.
03 -
To reheat, warm gently in a 150°C oven for 5–7 minutes; avoid microwaving to maintain texture.
04 -
If self-rising flour is unavailable, mix 62 g all-purpose flour with 1 1/4 teaspoons baking powder and a pinch of salt.