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Baby Lemon Impossible Pies

These tiny, lemony wonders are both sweet and tangy, perfect for any occasion. Easy to make and even easier to enjoy, these small pies are a delightful treat!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the pies
  • 1 cup sweetened condensed milk Use fresh, for best results.
  • 1/2 cup fresh lemon juice Fresh lemon juice gives the best flavor.
  • 1/4 cup all-purpose flour This will help set the pies.
  • 1/4 cup unsalted butter, melted Ensure it's melted for smooth mixing.
  • 3 large eggs Use room temperature for easier mixing.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 1/4 teaspoon salt
  • Zest of 1 lemon lemon zest Enhances the lemon flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, melted butter, eggs, vanilla extract, salt, and lemon zest until smooth and well combined.
  3. Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until the pies are set and lightly golden on top.
  2. Allow the pies to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.
  3. Refrigerate for at least 1 hour before serving to allow the pies to set fully.

Notes

These delightful little pies can be served chilled or at room temperature. Optionally, sprinkle some powdered sugar on top or add a dollop of whipped cream. Store leftovers in an airtight container in the refrigerator for about 3-4 days or freeze for longer storage. Avoid overbaking; they should be lightly golden and slightly jiggly in the center.