Baby Lemon Impossible Pies

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.

In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.

Add eggs one at a time, whisking well after each addition to ensure a smooth batter.

Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.

Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.

Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.