Baby Lemon Impossible Pies

Short Description

Baby Lemon Impossible Pies are delightful mini desserts that magically form their own crust while baking. With a tangy lemon flavor and a creamy custard center, these bite-sized treats are perfect for any occasion.Phitip Recipes+4Glassika+4adamtasty+4Cooking with Casey

Why You’ll Love This Recipe

• Effortless Preparation: Simple ingredients and easy steps make this recipe accessible for all skill levels.

• Magical Transformation: The batter separates during baking to create a light crust and creamy filling.

• Perfectly Portioned: Individual servings make these pies ideal for gatherings or personal indulgence.

• Bright and Tangy Flavor: The combination of lemon juice and zest provides a refreshing taste.

• Versatile Dessert: Suitable for brunches, teas, or as a light dessert after meals.Recipes by Clare+1Cooking with Casey+1

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 can (14 oz) sweetened condensed milk

• ½ cup fresh lemon juice

• 2 large eggs

• ¼ cup unsalted butter, melted

• ½ cup self-rising flour

• 1 teaspoon vanilla extract

• Zest of 1 lemon

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.

2. Prepare the Batter:

   • 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:

   • Pour the batter evenly into the prepared muffin cups, filling each about ¾ full.CeragHaber

4. Bake:

   • Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are lightly golden and the centers are set.

5. Cool:

   • Remove the pies from the oven and allow them to cool in the tin for 10 minutes. Then, transfer them to a wire rack to cool completely.

6. Serve:

   • Once cooled, dust the tops with powdered sugar if desired. Serve and enjoy.www.taste.com.au+2Phitip Recipes+2CeragHaber+2

Servings and Timing

• Servings: 12 mini pies

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutesPhitip RecipesGlassika+12www.taste.com.au+12www.taste.com.au+12Artofit+17CeragHaber+17www.taste.com.au+17

Variations

• Coconut Twist: Add ¼ cup of shredded coconut to the batter for a tropical flavor.

• Berry Addition: Place a few fresh raspberries or blueberries into each muffin cup before baking.

• Gluten-Free Option: Use a gluten-free self-rising flour blend in place of regular self-rising flour.

• Lime Version: Substitute lime juice and zest for a different citrus profile.www.taste.com.au

Storage/Reheating

• Storage: Store the cooled pies in an airtight container in the refrigerator for up to 3 days.

• Reheating: Enjoy cold or bring to room temperature before serving. Reheating is not necessary.

• Freezing: Wrap each pie individually in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

FAQs

Can I make these pies ahead of time?

Yes, you can bake them a day in advance and store them in the refrigerator until ready to serve.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

What if I don’t have self-rising flour?

You can make your own by combining ½ cup all-purpose flour with ¾ teaspoon baking powder and a pinch of salt.

Can I make this recipe as a full-sized pie?

Yes, pour the batter into a greased 9-inch pie dish and bake at 350°F (175°C) for 30–35 minutes, or until set.

How do I know when the pies are done baking?

The tops should be lightly golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I add other flavors to the batter?

Yes, consider adding a teaspoon of almond extract or a pinch of ground ginger for a different flavor profile.

Are these pies suitable for freezing?

Yes, they freeze well. Wrap individually and store in a freezer-safe container for up to 1 month.

Can I use other citrus fruits?

Absolutely. Try using lime, orange, or grapefruit juice and zest for a different twist.

What toppings go well with these pies?

A dollop of whipped cream, a sprinkle of powdered sugar, or a thin lemon glaze complements them nicely.

Do I need to refrigerate leftovers?

Yes, store any leftovers in the refrigerator to maintain freshness.

Conclusion

Baby Lemon Impossible Pies are a delightful and easy-to-make dessert that combines the tangy flavor of lemon with a creamy custard center. Their self-forming crust and individual portions make them perfect for any occasion. Whether you’re hosting a gathering or simply craving a sweet treat, these mini pies are sure to impress.

Baby Lemon Impossible Pies

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Makes 8–10 mini pies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Baby Lemon Impossible Pies are tangy, creamy, and irresistibly easy to make! With a hint of vanilla, fresh lemon zest, and a magically forming crust, they’re the perfect individual-sized dessert for spring parties, tea time, or any lemon lover’s craving.

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Ingredients

• 1 can (14 oz) sweetened condensed milk

• 1/2 cup lemon juice (freshly squeezed recommended)

• 2 large eggs

• 1/4 cup melted butter

• 1/2 cup self-rising flour

• 1 teaspoon vanilla extract

• Zest of 1 lemon

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease or line a muffin tin with paper liners.

2. In a large mixing bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, vanilla extract, and lemon zest until smooth.

3. Gradually whisk in the self-rising flour until fully combined.

4. Pour the batter evenly into the muffin cups, filling about ¾ full.

5. Bake for 18–22 minutes or until the tops are lightly golden and set.

6. Allow pies to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

7. Chill for 30 minutes before serving for best texture. Optionally, dust with powdered sugar.

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Notes

• These “impossible pies” form a custard-like center with a lightly crusty edge—no need for pastry!

• Store in the refrigerator and serve chilled or at room temperature.

• Garnish with whipped cream or berries for a festive touch.