Baby Lemon Impossible Pies: Sweet, Tangy, and So Easy to Make!
These Baby Lemon Impossible Pies are the perfect little bite of sunshine! They combine the tartness of lemon with the richness of sweetened condensed milk, creating an irresistible dessert that’s both light and creamy. The magic of this recipe lies in the impossibly easy method that results in a soft custard filling with a slightly crispy crust — all in one bite-sized treat. Perfect for any occasion, these mini pies are sure to please!
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice
- 2 eggs
- ¼ cup melted butter
- ½ cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
Directions:
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a mini muffin tin or individual pie tins.
- Mix the Ingredients: In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest until well combined.
- Pour into Tins: Pour the mixture evenly into the prepared muffin tin or pie tins. The batter may appear thin, but don’t worry — it will form its own crust during baking!
- Bake: Place the tin in the oven and bake for 25-30 minutes or until the tops are golden and set. The pies should have a soft custard texture in the center, with a slightly crispy crust around the edges.
- Cool & Serve: Let the Baby Lemon Impossible Pies cool for a few minutes before carefully removing them from the tin. You can garnish them with extra lemon zest or powdered sugar for a touch of elegance.
Why You’ll Love Baby Lemon Impossible Pies:
- Tart and Sweet: The lemon juice and zest give these pies a refreshing tang, while the sweetened condensed milk creates a rich, creamy filling.
- Effortless to Make: With just a few ingredients and minimal preparation, these impossible pies are incredibly simple to make.
- Individual Servings: These mini pies are perfectly portioned, making them great for sharing or serving at gatherings.
- Impossibly Easy: The batter forms its own crust, so you don’t have to worry about rolling dough or lining pie pans.
Tips for Perfect Baby Lemon Impossible Pies:
- Customize with Flavors: Add a bit of lemon extract or a handful of fresh berries to the batter for extra flavor.
- Don’t Overmix: Be careful not to overmix the batter; just whisk until everything is combined.
- Let Them Cool: These pies need to cool completely before removing them from the tin to ensure they set properly.
Additional Information:
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Servings: 12 mini pies (depending on the size of the tins)
- Calories: Approx. 150 kcal per pie (depending on size and exact ingredients)
Why You’ll Love Baby Lemon Impossible Pies:
Baby Lemon Impossible Pies are the perfect sweet and tangy bite-sized treat! With their golden, slightly crispy crust and creamy lemon filling, these mini pies are a fun and easy dessert to whip up for any occasion. Share them with family and friends or enjoy them as a personal indulgence — either way, they’re sure to be a hit!
Related Recipes You May Like:
- Mini Pecan Pie Tarts – Bite-sized versions of traditional pecan pie.
- Lemon Meringue Cupcakes – Fluffy, lemony cupcakes topped with a sweet meringue.
- Coconut Impossible Pies – A coconut twist on the classic impossible pie recipe.
