PCLinuxOS Recipe Corner Bonus

Baby Lemon Impossible Pies

INGREDIENTS:

For the Pies:
  1 cup all-purpose flour
  1 cup granulated sugar
  ½ teaspoon baking powder
  ¼ teaspoon salt
  1 cup milk
  ½ cup melted butter
  2 large eggs
  1 tablespoon lemon zest (freshly grated)
  ¼ cup fresh lemon juice (about 1–2 lemons)
  1 teaspoon vanilla extract

Optional Garnish:
  Powdered sugar (for dusting)
  Whipped cream
  Fresh berries

DIRECTIONS:

Ready to whip up these zesty, custard delights? Follow these easy steps:

Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners for easy cleanup.

Step 2: Mix the Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well combined.

Step 3: Fill the Muffin Tin
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 4: Bake the Pies
Bake in the preheated oven for 20–25 minutes, or until the pies are golden brown around the edges and set in the center.
Remove from the oven and let the pies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Garnish and Serve
Dust the cooled pies with powdered sugar for a touch of elegance.
Serve plain or top with whipped cream and fresh berries for an extra indulgent treat.

TIPS:

Use Fresh Lemons : Fresh lemon zest and juice provide the best flavor–avoid bottled lemon juice if possible.

Don't Overfill : Fill the muffin cups only 2/3 full to prevent overflow during baking.

Cool Completely : Let the pies cool completely before removing them from the pan to ensure they hold their shape.

They store well in the refrigerator for up to 3 days. Just add the powdered sugar dusting right before serving.

NUTRITION:
Per pie

Calories: 300    Carbs: 32g    Sodium: 300mg    Fiber: 0.4g    Protein: 4g