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Baby Lemon Impossible Pies


  • Author: Charlotte B.

Description

If you’re looking for a dessert that’s easy, refreshing, and absolutely magical, these Baby Lemon Impossible Pies are just the thing! With a silky smooth custard texture, a hint of bright lemon, and a dusting of powdered sugar, these little pies are a delightful treat that melts in your mouth.

 

What makes these pies “impossible”? They form their own crust while baking! That means you get a light, creamy filling with a delicate golden base—all without rolling out dough. Whether you serve them as an elegant after-dinner dessert or a sweet afternoon snack, these mini lemon pies are sure to impress!


Ingredients

Scale
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup lemon juice (freshly squeezed)
  • 2 large eggs
  • ¼ cup melted butter
  • ½ cup self-rising flour
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

 

  • Powdered sugar (for dusting)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with silicone baking cups for easy removal.

Step 2: Mix the Batter

In a large mixing bowl, whisk together:

  • Sweetened condensed milk
  • Lemon juice
  • Eggs
  • Melted butter
  • Vanilla extract

Stir until smooth and well combined.

Step 3: Add the Flour and Lemon Zest

  • Gently whisk in the self-rising flour until no lumps remain.
  • Stir in the lemon zest for an extra burst of citrus flavor.

Step 4: Fill the Muffin Cups

Pour the batter evenly into the muffin tin, filling each cup about ¾ full.

Step 5: Bake Until Set

Bake for 18-22 minutes, or until the pies are lightly golden and a toothpick inserted in the center comes out clean.

Step 6: Cool and Dust with Powdered Sugar

  • Let the pies cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • Once cooled, dust with powdered sugar for a pretty finishing touch.

Step 7: Serve and Enjoy!

 

These mini lemon pies are best served chilled or at room temperature.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • These pies can be frozen for up to 1 month. Just thaw at room temperature before serving.
  • If you don’t have self-rising flour, make your own by mixing:
    • ½ cup all-purpose flour
    • ¾ teaspoon baking powder
    • ⅛ teaspoon salt