Baby Lemon Impossible Pies
These mini lemon pies feature a creamy, tangy center with a soft, cake-like crust that magically forms as they bake. They make a bright and refreshing dessert that’s perfect for any occasion—from teatime to after-dinner treats.
Ingredients:
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
2 large eggs
1/4 cup melted butter
1/2 cup self-rising flour
1 teaspoon vanilla extract
Zest of 1 lemon
Instructions:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin or line it with cupcake liners.
2. Combine Wet Ingredients
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla until the mixture is smooth.
3. Add Dry Ingredients
Fold in the self-rising flour and lemon zest. Stir gently until everything is just incorporated—avoid overmixing.
4. Fill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each one about three-quarters full.
5. Bake
Bake for 18–22 minutes, or until the pies are lightly golden and the centers are set. A toothpick inserted into the middle should come out clean.
6. Cool and Serve
Let the pies cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Enjoy them chilled or at room temperature.
Serving Ideas:
Dust the tops with powdered sugar for a simple, elegant touch.
Add a swirl of whipped cream and a small lemon slice for extra flavor and visual appeal.
