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
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1 can (14 oz) sweetened condensed milk
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1/2 cup lemon juice (freshly squeezed preferred)
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2 large eggs
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1/4 cup melted butter
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1/2 cup self-rising flour
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1 tsp vanilla extract
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Zest of 1 lemon
Instructions
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Preheat oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
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In a mixing bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, vanilla, and lemon zest until smooth.
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Gradually whisk in the self-rising flour until well incorporated and lump-free.
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Pour the batter evenly into prepared muffin cups, filling about 3/4 full.
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Bake for 18–22 minutes, or until the centers are set and edges are lightly golden.
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Let cool completely in the pan, then remove and chill if desired.
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Serve plain, with a dusting of powdered sugar, or a dollop of whipped cream.
Notes
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These pies create a custard-like texture with a light crust forming naturally.
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Store in the refrigerator for up to 4 days.
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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
