Baby Lemon Impossible Pies
Creamy, tangy, and impossibly simple — these Baby Lemon Impossible Pies are the kind of dessert that looks like you spent hours in the kitchen but tastes like sunshine.
Print
Pin
Servings: 12 servings
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Ingredients
- 1 can (14 oz) Sweetened Condensed Milk
- 1/2 cup Fresh Lemon Juice (about 2–3 lemons), strained of seeds
- 2 large Eggs room temperature
- 1/4 cup Unsalted Butter melted and slightly cooled
- 1/2 cup Self-Rising Flour measured and lightly leveled
- 1 tsp Vanilla Extract
- 1 zest Lemon finely grated
- Powdered Sugar for dusting
Instructions
- Preheat your oven to 350°F (180°C) and grease a standard 12-cup muffin tin thoroughly with butter or nonstick spray.
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, and eggs until smooth and well combined.
- Add the melted butter, self-rising flour, vanilla extract, and lemon zest to the bowl. Whisk until the batter is smooth and free of lumps.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18–20 minutes, until the tops are golden brown and a light jiggle remains in the very center.
- Allow the pies to cool in the tin for about 10 minutes, then carefully remove to a cooling rack. Dust with powdered sugar just before serving.
Notes
These are delightful warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.