Baby Lemon Impossible Pies
These mini lemon impossible pies magically form a crust while baking, with a creamy, tangy filling and a hint of vanilla. Simple to whip up and perfect for spring or summer gatherings!
Equipment
- Mixing Bowl
- Whisk
- Muffin Tin or Mini Pie Pans
- Nonstick Spray or Butter (for greasing)
Ingredients
Main Ingredients
- 1 can sweetened condensed milk 14 oz
- ½ cup fresh lemon juice
- 2 large eggs
- ¼ cup melted butter
- ½ cup self-rising flour
- 1 tsp lemon zest optional
- 1 tsp vanilla extract optional
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or mini pie pans with nonstick spray or butter.
- In a large bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, lemon zest, and vanilla extract (if using).
- Add self-rising flour and whisk until smooth and fully combined.
- Divide batter evenly among prepared muffin cups, filling each about ¾ full.
- Bake for 22–25 minutes or until golden and set in the center. Let cool for 10–15 minutes before serving or refrigerating.
Notes
These pies form their own light crust during baking. Chill for a firmer texture, or enjoy slightly warm with whipped cream or berries. Store in fridge for up to 4 days.