Baby Lemon Impossible Pies
Baby Lemon Impossible Pies are delightful mini pies that perfectly combine zesty lemon flavor with a light, fluffy texture. They're easy to make and great for any occasion.
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.
Notes
These pies can be served warm or at room temperature, and are great plain or with whipped cream or ice cream. For storage, keep in an airtight container in the refrigerator for 3-4 days.