Baby Lemon Impossible Pies Step-by-Step Instructions:
1️⃣ Preheat the Oven:
Set your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with parchment baking cups.
2️⃣ Mix the Batter:
In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, eggs, and melted butter until smooth. Gradually stir in the self-rising flour until just combined—don’t overmix!
3️⃣ Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about ¾ full. The batter will be thin—that’s totally normal!
4️⃣ Bake to Perfection:
Bake for 20–25 minutes or until the tops are lightly golden and the centers are just set. A toothpick inserted in the center should come out clean.
5️⃣ Cool & Chill:
Let the pies cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, refrigerate for at least 1 hour before serving for the best texture.
6️⃣ Serve and Enjoy:
Dust with powdered sugar or top with whipped cream and a lemon twist for extra flair. These little lemon pies are the perfect bite-sized dessert!
Pro Tips for the Best Baby Lemon Impossible Pies:
- Use Fresh Lemon Juice: It makes all the difference in flavor—bright, tangy, and fresh!
- Don’t Overbake: They’ll continue to set as they cool, so pull them when they’re just barely golden.
- Chill Before Serving: Letting them chill enhances the texture and lemony flavor.
Why You’ll Love Baby Lemon Impossible Pies:
- Mini & Mighty: Perfectly portioned for parties, tea time, or guilt-free snacking.
- Magical Texture: They bake into a custard-like pie with a soft, cakey edge—no crust needed!
- 5 Ingredients: That’s all you need for this sweet little miracle.
Nutritional Information (per mini pie, approx.):
- Calories: 160
- Protein: 3g
- Carbs: 20g
- Fat: 7g
- Sugar: 16g
FAQ About Baby Lemon Impossible Pies:
Can I make these ahead of time?
Yes! They store well in the fridge for up to 4 days—just keep them covered.
Do I need self-rising flour?
Yes—it’s what gives the pies their light texture. If you don’t have it, make your own by combining ½ cup all-purpose flour with ¾ tsp baking powder and a pinch of salt.
Can I freeze them?
You can! Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
Common Problems and Fixes:
Pies sunk in the middle?
This is normal for these types of custard-based desserts. For more lift, make sure your oven is fully preheated before baking.
Too runny?
Be sure to chill after baking—the filling firms up as it cools.
Flavor Variations You Can Try:
- Coconut Twist: Add ¼ cup shredded coconut to the batter for a tropical vibe.
- Berry Burst: Drop a few blueberries or raspberries into each cup before baking.
- Key Lime Version: Swap lemon juice for key lime juice for a tangy southern twist.
Perfect for Every Occasion:
Whether you’re hosting a brunch, treating yourself to a sweet afternoon pick-me-up, or bringing dessert to a baby shower, these Baby Lemon Impossible Pies are always a bright idea. They’re simple, satisfying, and guaranteed to disappear fast!
Success with Baby Lemon Impossible Pies:
They may be “impossible,” but making these citrusy treats couldn’t be easier. With their sunny flavor and magical texture, you’ll want to make these mini pies again and again!
Tried it? Share your lemony bites and tag your dessert creations—we love seeing your sweet success!
