1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease six 4-inch ramekins or oven-safe bowls.
2. Make the Magic Batter
Whisk sugar + melted butter.
Beat in eggs, vanilla, lemon juice & zest.
Gently mix in flour, baking powder & salt.
Slowly stir in milk until smooth.
3. Bake to Perfection
Divide batter among ramekins (¾ full).
Bake 25-30 mins until:
Golden tops
Set edges with slight jiggle in center
Cool 10 mins (pies will deflate slightly).
The Science Behind "Impossible" Pies 🔬
During baking:
Flour sinks → forms custard layer
Eggs rise → creates cakey top
No crust needed!
Pro Tips 💡
🍋 Extra tang? Add ½ tsp lemon extract.
🔥 Even baking? Place ramekins on a sheet pan.
⏳ Make ahead: Stores well 3 days refrigerated.
🌿 Herb twist? Add 1 tsp chopped lavender.
Serving Suggestions 🍽️
Warm: Dusted with powdered sugar
Chilled: With berry compote
Brunch style: With mint sprigs
Final Thoughts ✨
These self-crusting lemon miracles are like sunshine in a ramekin—light, cheerful, and effortlessly impressive. Perfect for when you want dessert magic without the fuss!
Warning: You’ll want to lick every ramekin clean. 😉
