Baby Lemon Impossible Pies
These mini lemon impossible pies are irresistibly creamy, tangy, and effortless to make. With a rich lemon custard filling and a hint of vanilla, they bake into a delicate, self-forming crust—no pie dough required!
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 2 large eggs
- ¼ cup melted butter
- ½ cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Instructions:
1. Preheat the Oven
Preheat your oven to 350°F (180°C) and grease a 12-cup muffin tin to prevent sticking.
2. Mix the Ingredients
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest until smooth and well combined.
3. Fill the Muffin Tin
Divide the batter evenly among the muffin tin cups, filling each about ¾ full.
4. Bake to Perfection
Bake for 18–20 minutes or until the tops are lightly golden and the centers are set. A toothpick inserted should come out clean.
5. Cool & Serve
Let the pies cool in the tin for a few minutes before transferring them to a wire rack. Dust with powdered sugar before serving.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days for a chilled treat.
Enjoy these easy, zesty, and creamy Baby Lemon Impossible Pies, perfect for any occasion!
