Ingredients

Scale

4 large eggs
¾ cup granulated sugar (can use a sugar substitute for a lower-sugar version)
½ cup unsalted butter, melted and slightly cooled
½ cup all-purpose flour
1 cup milk (whole milk or 2% for creaminess)
⅓ cup freshly squeezed lemon juice (about 2 lemons)
1 tablespoon lemon zest (for extra zing)
1 teaspoon pure vanilla extract
½ teaspoon baking powder
Pinch of salt

Optional Garnish:

Powdered sugar for dusting
Fresh berries (like raspberries or blueberries)
Whipped cream or vanilla Greek yogurt

Instructions

Step 1: Preheat Oven and Prepare Muffin Tin

Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin (12-cup) with non-stick spray or butter. You can also use silicone muffin molds for easy release.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs and sugar until smooth and slightly frothy. Add in the melted butter, milk, lemon juice, lemon zest, and vanilla extract, whisking until fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet mixture, whisking until smooth and lump-free. The batter will be thin—this is normal and essential for the “impossible” texture that creates a natural crust during baking.

Step 4: Pour Batter into Muffin Cups

Carefully pour the batter into the prepared muffin tin, filling each cup about ¾ full. If using a spouted measuring cup or pitcher, pouring is easier and mess-free.

Step 5: Bake

Place the muffin tin on the center rack of your preheated oven. Bake for 22-25 minutes, or until the tops are set and slightly golden, and a toothpick inserted in the center comes out clean.

Step 6: Cool and Remove

Allow the pies to cool in the pan for about 10 minutes before carefully removing them. Transfer to a wire rack to cool completely. The pies will deflate slightly as they cool—this is normal and part of their charm.

Notes

Fresh lemon juice is key for the best flavor—avoid bottled lemon juice if possible.
Let the pies cool completely before removing to ensure they hold their shape and don’t crumble.
Baking times may vary slightly depending on your oven and the type of muffin tin used—check at 22 minutes.