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
