Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 4 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease 6 individual ramekins or muffin tins.
- Step 2: In a large bowl, whisk together the sugar, flour, and salt until well combined.
- Step 3: Gradually whisk in the milk, then whisk in the eggs one at a time, ensuring each is fully incorporated.
- Step 4: Stir in the melted butter, lemon juice, and lemon zest until the batter is smooth.
- Step 5: Pour the batter evenly into the prepared ramekins or muffin tins.
- Step 6: Bake for 30-35 minutes, or until the pies are set around the edges but still slightly jiggly in the center. Let cool completely before serving. Dust with powdered sugar if desired.
Notes
- Store leftover pies in the refrigerator for up to 3 days, covering them loosely with plastic wrap.
- Reheat individual pies gently in the microwave for about 20-30 seconds to restore their creamy texture.
- For an extra burst of flavor, garnish each pie with a dollop of whipped cream and a fresh lemon slice before serving.
- Be sure to use freshly squeezed lemon juice for the brightest, most vibrant citrus flavor in your impossible pies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American