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
- 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