Baby Lemon Impossible Pies with Cream Cheese Swirl & Powdered Sugar Dust

Name: Baby Lemon Impossible Pies with Cream Cheese Swirl & Powdered Sugar Dust
Total time: 28 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup granulated sugar; 0.5 cup all-purpose flour; 0.5 cup unsalted butter, melted; 2 large eggs; 1.5 cups milk; 0.25 cup fresh lemon juice; 1 Zest of lemon; 1 teaspoon vanilla extract; 0.25 teaspoon salt; 4 oz cream cheese, softened; 0.25 cup powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons milk; Powdered sugar, for dusting

28m

Serves 12

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Baby Lemon Impossible Pies with Cream Cheese Swirl & Powdered Sugar Dust

facebook.com

28m

Serves 12

Directions

1Preheat oven to 350°F (175°C).
2Lightly grease a muffin tin or small ramekins.
3In a large bowl, whisk together sugar and flour.
4Add melted butter and mix until combined.
5Whisk in eggs, then stir in milk, lemon juice, lemon zest, vanilla, and salt.
6In a separate bowl, beat cream cheese until smooth.
7Add powdered sugar and vanilla, mixing until creamy.
8Add milk a little at a time until the mixture is smooth and pipeable.
9Pour lemon batter evenly into prepared muffin cups, filling about ¾ full.
10Spoon or pipe a small swirl of the cream cheese mixture into the center of each.
11Bake for 22–28 minutes, or until the tops are lightly golden and centers are just set.
12Allow to cool completely before removing from the pan.
13Dust generously with powdered sugar before serving.

Ingredients

1 cup granulated sugar
0.5 cup all-purpose flour
0.5 cup unsalted butter, melted
2 large eggs
1.5 cups milk
0.25 cup fresh lemon juice
1 Zest of lemon
1 teaspoon vanilla extract
0.25 teaspoon salt
4 oz cream cheese, softened
0.25 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Powdered sugar, for dusting

Equipment

muffin tinsmall ramekinslarge bowlseparate bowlfine sieve

Tips

For extra lemon flavor, add a few drops of lemon extract.
Chill before serving for a firmer custard texture.
Use a fine sieve for a perfect powdered sugar finish.

Baby Lemon Impossible Pies with Cream Cheese Swirl & Powdered Sugar Dust

28m

Serves 12

facebook.com

Baby Lemon Impossible Pies with Cream Cheese Swirl & Powdered Sugar Dust

facebook.com

28m

Serves 12

Directions

1Preheat oven to 350°F (175°C).
2Lightly grease a muffin tin or small ramekins.
3In a large bowl, whisk together sugar and flour.
4Add melted butter and mix until combined.
5Whisk in eggs, then stir in milk, lemon juice, lemon zest, vanilla, and salt.
6In a separate bowl, beat cream cheese until smooth.
7Add powdered sugar and vanilla, mixing until creamy.
8Add milk a little at a time until the mixture is smooth and pipeable.
9Pour lemon batter evenly into prepared muffin cups, filling about ¾ full.
10Spoon or pipe a small swirl of the cream cheese mixture into the center of each.
11Bake for 22–28 minutes, or until the tops are lightly golden and centers are just set.
12Allow to cool completely before removing from the pan.
13Dust generously with powdered sugar before serving.