Baby Lemon Impossible Pies
Sweet, tangy, and incredibly easy to make!
Ingredients
- 1 can (14 oz / 397 g) sweetened condensed milk
- ½ cup fresh lemon juice
- 2 large eggs
- ¼ cup butter, melted
- Optional: lemon zest (½–1 teaspoon) for extra flavor
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven
Preheat to 350°F (180°C). Lightly grease a muffin tin or line with paper liners. - Mix the filling
In a medium bowl, whisk together the sweetened condensed milk and lemon juice until smooth and slightly thickened. - Add eggs and butter
Whisk in the eggs, one at a time, until fully combined.
Add the melted butter and mix well. Stir in lemon zest if using. - Fill the pan
Pour the mixture evenly into the muffin cups, filling each about ¾ full. - Bake
Bake for 18–22 minutes, or until the tops are set and lightly golden. - Cool and set
Remove from the oven and let cool in the pan. The pies will firm up as they cool, creating a soft custard center with a light crust. - Serve
Chill for best texture. Dust with powdered sugar before serving if desired.
Serving Tips
- Serve cold or at room temperature
- Perfect for parties, afternoon treats, or light desserts
- Store covered in the refrigerator for up to 3 days
