Why You’ll Love This Recipe
Baby Lemon Impossible Pies are an irresistible dessert that combines the zesty freshness of lemon with a silky smooth texture. These mini pies form their own crust during baking, making them the perfect bite-sized treats with minimal effort. The sweetness of the condensed milk complements the tang of the lemon juice and zest, while the fluffy, custard-like filling is balanced with a hint of vanilla. Light, refreshing, and full of flavor, these pies are a must-try for anyone who loves a bright, citrusy dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice
- 2 eggs
- ¼ cup melted butter
- ½ cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Directions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or mini pie pan.
- 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 fully combined and smooth.
- Pour the batter evenly into the muffin tin or mini pie pan, filling each cup about ¾ of the way full.
- Bake for 25-30 minutes, or until the edges are golden and the centers have set. A toothpick inserted should come out clean.
- Allow the pies to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with powdered sugar and serve.
Servings and Timing
- Servings: 6-8 mini pies
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
Variations
- Add Fruit: Top the pies with fresh berries such as raspberries or blueberries for an extra burst of flavor.
- Make it Creamier: Add a dollop of whipped cream or a scoop of vanilla ice cream when serving.
- Ginger Crust: If you prefer a traditional crust, you can use crushed ginger cookies or graham crackers for a flavorful base before adding the filling.
Storage/Reheating
- Store any leftover pies in an airtight container in the refrigerator for up to 3-4 days.
- These pies are best enjoyed cold or at room temperature. If you’d like to warm them, heat in the microwave for 10-15 seconds.
FAQs
Can I use regular flour instead of self-rising flour?
Yes, you can substitute self-rising flour with all-purpose flour and add 1 ½ teaspoons of baking powder to help the pies rise.
Can I use fresh lemon juice instead of bottled?
Yes, fresh lemon juice is ideal for a more vibrant, natural lemon flavor. The zest from a fresh lemon also works perfectly for added fragrance.
Can I make these pies in advance?
Yes, you can prepare the pies ahead of time. Simply store them in the refrigerator and dust with powdered sugar just before serving.
Can I use a mini muffin tin instead of a regular muffin tin?
Yes, using a mini muffin tin works great! Just be sure to reduce the baking time slightly (around 15-20 minutes) and check the pies for doneness.
Are these pies gluten-free?
No, these pies are made with self-rising flour, which contains gluten. However, you could try substituting with a gluten-free flour blend to make them gluten-free.
How do I know when the pies are done?
The pies are done when the edges are golden brown, and the center is firm. You can test with a toothpick—it should come out clean when inserted into the center.
Can I add more lemon zest for a stronger flavor?
Yes, you can add more lemon zest if you prefer a more intense lemon flavor. Just be sure not to overdo it, as it can become too bitter.
Can I freeze these pies?
Yes, you can freeze the pies for up to 2 months. Allow them to cool completely before placing them in an airtight container or freezer bag. To serve, let them thaw in the fridge overnight.
How can I make these pies less sweet?
If you want a less sweet version, reduce the amount of sweetened condensed milk by about ¼ cup or use a sugar substitute.
Can I add a meringue topping?
Yes, a meringue topping would be a great addition! Simply make a meringue by whipping egg whites with sugar and bake it on top of the pies during the last 5 minutes of baking.
Conclusion
Baby Lemon Impossible Pies are the perfect blend of sweetness, tartness, and texture. The creamy filling and natural lemon zest make these mini pies an unforgettable treat that’s perfect for any occasion. Easy to make, customizable, and delicious, they’ll quickly become a favorite in your dessert repertoire. Whether for a family gathering or a casual snack, these lemony delights are sure to impress!
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Baby Lemon Impossible Pies
- Total Time: 40 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Baby Lemon Impossible Pies are a delightful dessert that combines the zesty freshness of lemon with a creamy, custard-like filling. These mini pies magically form their own crust while baking, offering a fuss-free and delicious treat. The tangy lemon juice, sweetened condensed milk, and hint of vanilla create a perfectly balanced bite. Topped with powdered sugar, they are light, refreshing, and the ideal way to satisfy your sweet tooth with minimal effort.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice
- 2 eggs
- ¼ cup melted butter
- ½ cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or mini pie pan.
- 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 fully combined and smooth.
- Pour the batter evenly into the muffin tin or mini pie pan, filling each cup about ¾ of the way full.
- Bake for 25-30 minutes, or until the edges are golden and the centers have set. A toothpick inserted should come out clean.
- Allow the pies to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar and serve.
Notes
- Add Fruit: Top with fresh berries like raspberries or blueberries for an added burst of flavor.
- Make it Creamier: Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Ginger Crust: For a traditional crust, use crushed ginger cookies or graham crackers as a base before adding the filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
