Baby Lemon Impossible Pies are a delightful treat that combines the zesty flavor of lemon with a unique texture. These mini pies are easy to make and are perfect for any occasion, whether it’s a family gathering, a picnic, or just a sweet snack at home.
Why Make This Recipe
You should make Baby Lemon Impossible Pies because they are quick, delicious, and require minimal ingredients. These little treats offer a refreshing burst of citrus flavor and have a light, fluffy texture. Plus, they can be baked in a muffin tin, making them fun and perfect for serving to guests or for keeping all to yourself!
How to Make Baby Lemon Impossible Pies
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 2 eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Directions:
- Preheat the oven to 350°F (180°C) and grease a muffin tin.
- In a bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest until smooth.
- Pour the mixture evenly into the muffin tin.
- Bake for 18–20 minutes until golden on top and set in the center.
- Let cool, then dust with powdered sugar before serving.
How to Serve Baby Lemon Impossible Pies
Serve Baby Lemon Impossible Pies warm or at room temperature. They are great on their own, but you can also pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
How to Store Baby Lemon Impossible Pies
Store any leftover Baby Lemon Impossible Pies in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can enjoy them chilled or reheat them briefly in the microwave.
Tips to Make Baby Lemon Impossible Pies
- Make sure to whisk the ingredients well to create a smooth mixture.
- For a stronger lemon flavor, you can add more lemon zest or a little extra lemon juice.
- If you don’t have self-rising flour, you can use all-purpose flour and add 1 1/2 tsp of baking powder instead.
Variation
You can experiment with different flavors by replacing lemon juice with lime juice or orange juice. You can also add fresh berries on top before baking for a fruity twist.
FAQs
1. Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour. Just add 1 1/2 teaspoons of baking powder to the flour.
2. How can I make these pies gluten-free?
You can substitute the self-rising flour with a gluten-free flour blend that has a similar texture.
3. Can I freeze Baby Lemon Impossible Pies?
Yes, you can freeze them. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw in the fridge before serving.
Now you can enjoy the fresh and tangy flavors of Baby Lemon Impossible Pies whenever you like! Happy baking!
Baby Lemon Impossible Pies
Ingredients
For the Pies
- 1 can 14 oz sweetened condensed milk Use a standard can of sweetened condensed milk.
- 0.5 cup lemon juice Freshly squeezed lemon juice is recommended.
- 2 units eggs
- 0.25 cup melted butter Melted before adding to the mixture.
- 0.5 cup self-rising flour Can substitute with all-purpose flour plus baking powder.
- 1 tsp vanilla extract
- 1 unit zest of 1 lemon Adds extra flavor.
- Powdered sugar, for dusting Dust on top before serving.
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and grease a muffin tin.
- In a bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest until smooth.
- Pour the mixture evenly into the muffin tin.
Baking
- Bake for 18–20 minutes until golden on top and set in the center.
- Let cool, then dust with powdered sugar before serving.
