Ingredients
Scale
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup all-purpose flour
- 2 tablespoons lemon zest (from about 2 large lemons)
- 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 teaspoon vanilla extract
- Pinch of salt
Substitution tips: For a dairy-free version, swap whole milk with almond or oat milk, and use coconut oil in place of butter. If you prefer a gluten-free pie, a 1:1 gluten-free flour blend works beautifully here, though the texture may be slightly different.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a set of six 4-inch tart pans or ramekins with butter or non-stick spray.
- In a large mixing bowl, whisk together the sugar and eggs until the mixture is pale and slightly thickened—about 3 minutes. I always use my grandmother’s old wooden whisk for this part; it’s a small ritual that connects me to her kitchen every time.
- Slowly pour in the melted butter while whisking gently to combine. Then add the whole milk, continuing to whisk until smooth and uniform.
- Sift the flour over the wet ingredients and fold it in carefully, making sure there are no lumps. This step is where patience pays off—take your time to keep the batter smooth.
- Stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt. The fresh lemon juice is what makes these pies sing with bright flavor; I always recommend freshly squeezed over bottled for that authentic zing.
- Pour the batter evenly into your prepared pans. You’ll notice it’s quite liquidy—that’s the “impossible” part in action!
- Bake in the preheated oven for 40-45 minutes. The pies should be set around the edges with a slight jiggle in the center—like a good custard. Overbaking can dry them out, so keep an eye on that golden color forming on top.
- Remove the pies from the oven and allow them to cool completely on a wire rack. Cooling is essential as it lets the custard fully set and the crust develop underneath.
- Once cooled, refrigerate the pies for at least 2 hours before serving. This chilling step enhances their texture and flavor, something I learned during my time in Italy, where desserts often rest to build depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
