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.
Ingredients
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1 can (14 oz) sweetened condensed milk
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1/2 cup lemon juice (freshly squeezed recommended)
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2 large eggs
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1/4 cup melted butter
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1/2 cup self-rising flour
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1 teaspoon vanilla extract
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Zest of 1 lemon
Instructions
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Preheat oven to 350°F (175°C) and lightly grease or line a muffin tin with paper liners.
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In a large mixing bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, vanilla extract, and lemon zest until smooth.
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Gradually whisk in the self-rising flour until fully combined.
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Pour the batter evenly into the muffin cups, filling about ¾ full.
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Bake for 18–22 minutes or until the tops are lightly golden and set.
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Allow pies to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Chill for 30 minutes before serving for best texture. Optionally, dust with powdered sugar.
Notes
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These “impossible pies” form a custard-like center with a lightly crusty edge—no need for pastry!
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Store in the refrigerator and serve chilled or at room temperature.
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Garnish with whipped cream or berries for a festive touch.
