Short Description

Baby Lemon Impossible Pies are delightfully light, tangy, and sweet mini custard-like pies that magically form their own layers while baking. With a silky center and delicate lemon flavor, these bite-sized treats are perfect for springtime desserts, tea parties, or anytime you crave a zesty indulgence.

Why You’ll Love This Recipe

No Crust Needed: The batter separates during baking, creating its own soft base.
Bright and Citrusy: Fresh lemon juice and zest deliver a refreshing flavor.
Miniature Format: Perfectly portioned for parties or lunchboxes.
Quick and Easy: Simple ingredients with a fuss-free method.
Make-Ahead Friendly: Great when chilled and served the next day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 can (14 oz) sweetened condensed milk
½ cup lemon juice (freshly squeezed for best flavor)
2 eggs
¼ cup melted butter
½ cup self-rising flour
1 teaspoon vanilla extract
Zest of 1 lemon

Directions

Preheat Oven: Set your oven to 350°F (175°C). Lightly grease or line a muffin tin with paper liners.
Mix Wet Ingredients: In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, vanilla extract, and lemon zest until smooth.
Add Flour: Stir in the self-rising flour until just combined. The batter will be fairly thin.
Fill Muffin Tin: Pour the batter evenly into the prepared muffin cups, filling each about ¾ full.
Bake: Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden. A toothpick inserted near the center should come out mostly clean.
Cool: Let the pies cool in the pan for 10 minutes, then transfer to a wire rack. Chill in the refrigerator before serving for best texture.

Servings and Timing

Yield: Makes about 12 mini pies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Coconut Twist: Stir in ¼ cup shredded coconut for added texture.
Berry Addition: Add a few fresh raspberries or blueberries to each cup before baking.
Mini Tart Shells: Bake in mini tart shells for a firmer crust-style base.
Gluten-Free Option: Use a gluten-free self-rising flour substitute.
Topping Ideas: Top with whipped cream, powdered sugar, or a drizzle of lemon glaze.

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze tightly wrapped pies for up to 1 month. Thaw in the fridge before serving.
Reheating: These pies are best served chilled or at room temperature. Reheating is not recommended.

FAQs

Why are they called “Impossible” pies?

The name comes from the way the mixture separates during baking, forming a soft base and custard-like top without needing a crust.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for best flavor, but bottled juice can be used if necessary.

What if I don’t have self-rising flour?

You can make your own by combining ½ cup all-purpose flour with ¾ teaspoon baking powder and a pinch of salt.

Can I make these in a regular pie dish?

Yes, pour the batter into a greased 9-inch pie dish and bake for 30–35 minutes, or until set.

How do I know when they are done?

The tops should be lightly golden, and a toothpick inserted should come out mostly clean.

Can I make these ahead of time?

Yes, these are excellent when chilled and can be made a day ahead.

Are these good for freezing?

Yes, they freeze well. Let them cool completely before wrapping and freezing.

Can I make them dairy-free?

You can try a dairy-free condensed milk substitute, but texture and taste may vary.

What’s the texture like?

They have a soft, custard-like center with a lightly set exterior, almost like a mini lemon pudding pie.

Can I add more lemon flavor?

For extra lemon intensity, increase the zest or add a drop of lemon extract.

Conclusion

Baby Lemon Impossible Pies are a charming and refreshing dessert that require little effort yet deliver big on flavor. With their naturally layered texture and zesty lemon taste, these mini pies are ideal for entertaining or everyday treats. Make them once, and they’ll surely become a recurring favorite.

Baby Lemon Impossible Pies

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Author: Olivia
Total Time: 30 minutes
Yield: 8–10 mini pies
Diet: Vegetarian

Print Recipe

Description

These Baby Lemon Impossible Pies are bright, tangy, and melt-in-your-mouth delicious! With no crust needed, they magically form their own layers while baking—perfect for mini desserts, parties, or citrus lovers. Keyword: Baby Lemon Impossible Pies

Ingredients

1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice (freshly squeezed preferred)
2 large eggs
1/4 cup melted butter
1/2 cup self-rising flour
1 tsp vanilla extract
Zest of 1 lemon

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Instructions

Preheat oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
In a mixing bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, vanilla, and lemon zest until smooth.
Gradually whisk in the self-rising flour until well incorporated and lump-free.
Pour the batter evenly into prepared muffin cups, filling about 3/4 full.
Bake for 18–22 minutes, or until the centers are set and edges are lightly golden.
Let cool completely in the pan, then remove and chill if desired.
Serve plain, with a dusting of powdered sugar, or a dollop of whipped cream.

Notes

These pies create a custard-like texture with a light crust forming naturally.
Store in the refrigerator for up to 4 days.
Add a touch of coconut or top with berries for variation.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American