Baby Lemon Impossible Pies
These delightful mini pies combine creamy and tangy flavors, offering a magical dessert experience that's easy to make and irresistibly delicious.
Ingredients
Main Ingredients
- 1 can 14 oz sweetened condensed milk
- 1/2 cup lemon juice Freshly squeezed is recommended
- 2 medium eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour Can substitute with all-purpose flour plus 1 1/2 tsp of baking powder and 1/2 tsp of salt
- 1 tsp vanilla extract
- 1 piece Zest of 1 lemon
- Powdered sugar, for dusting For serving
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease a muffin tin to prepare for baking.
- In a mixing bowl, combine the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest. Whisk until the mixture is smooth and well combined.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about halfway.
Baking
- Bake in the preheated oven for 18–20 minutes, or until the pies are golden on top and set in the center.
Finishing
- Allow them to cool for a bit, then dust with powdered sugar before serving for that extra touch of sweetness.
Notes
These pies can be served with vanilla ice cream, whipped cream, or a side of mixed berries. For drinks, pair with iced tea or lemonade. Store in an airtight container for up to 3 days, or freeze individually for up to 1 month.