Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a standard muffin tin or line with cupcake liners to prevent sticking.

Mix the Dry Ingredients

In a large mixing bowl, whisk together:

1 cup granulated sugar

1⁄2 cup all-purpose flour

1⁄2 teaspoon baking powder

1⁄4 teaspoon salt

Add the Lemon Mixture

Add to the dry ingredients:

1⁄2 cup melted butter

1⁄4 cup fresh lemon juice

Zest of 1 lemon

Stir until the mixture is smooth and evenly combined.

Incorporate the Eggs and Vanilla

Crack in 2 large eggs, one at a time, mixing well after each addition.

Stir in 1 teaspoon vanilla extract.

Pour in the Milk

Slowly pour in 1 1⁄2 cups whole milk, stirring constantly.

The batter will be thin and pourable—this is normal for “impossible” pies.

Fill the Muffin Tin

Pour the batter into each muffin cup, filling them about 3/4 full.

This gives them room to rise and set as they bake.

Bake

Place the muffin tin in the oven and bake for 25–30 minutes, or until:

The tops are golden brown

A toothpick inserted into the center comes out clean

The edges are slightly pulling away from the pan

Cool and Serve

Let the pies cool in the tin for 10 minutes.

Gently remove and transfer to a wire rack to cool completely.

Dust with powdered sugar before serving, if desired.