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Preheat your oven to 350°F (175°C).
Grease a standard muffin tin or line with cupcake liners to prevent sticking.
1 cup granulated sugar
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup melted butter
¼ cup fresh lemon juice
Zest of 1 lemon
Stir until the mixture is smooth and evenly combined.
Crack in 2 large eggs, one at a time, mixing well after each addition.
Stir in 1 teaspoon vanilla extract.
Slowly pour in 1 ½ cups whole milk, stirring constantly.
The batter will be thin and pourable—this is normal for “impossible” pies.
Pour the batter into each muffin cup, filling them about ¾ full.
This gives them room to rise and set as they bake.
The tops are golden brown
A toothpick inserted into the center comes out clean
The edges are slightly pulling away from the pan
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.