Description
Okay, so these little miracles are what happen when you’re too lazy to make an actual pie crust but still want something amazing for dessert! They’re called “impossible” pies because they magically form their own crust while baking. I discovered these when my grandma’s recipe box fell off the shelf (literally), and this yellowed recipe card fluttered out. One batch later and my family was fighting over the last one. They’re basically individual-sized lemon pies that separate into layers while baking – a crust on the bottom, a custard-y middle, and a slightly cakey top. AND they’re made in a muffin tin, so everyone gets their own little pie without having to share. Genius, right?
Ingredients
Scale
- 1/2 cup butter (1 stick), melted and slightly cooled (don’t use margarine, I’m begging you)
- 2 cups milk (whole milk makes them richer, but 2% works fine too)
- 4 large eggs (room temperature if you remember, but who actually plans that far ahead?)
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons lemon zest (from about 2 lemons – zest them before juicing!)
- 1/3 cup fresh lemon juice (please use real lemons, the bottled stuff is NOT the same)
- 1 teaspoon vanilla extract (the real kind, not that imitation nonsense)
- Powdered sugar for dusting (because it makes everything look fancy)