Baby Lemon Impossible Pies
Baby Lemon Impossible Pies
These mini lemon pies feature a creamy, tangy filling and a soft, cake-like crust that magically forms as they bake. They are a refreshing dessert choice for teatime or any gathering.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: Powdered sugar for dusting
Instructions
1
Preheat and prepare
Set oven to 350°F (175°C)
Grease a standard 12-cup muffin tin thoroughly with butter or non-stick cooking spray to ensure the pies release easily after baking.
2
Mix the base
Whisk the wet ingredients
In a large bowl, whisk together the eggs, sweetened condensed milk, milk, melted butter, and vanilla extract until the mixture is smooth and fully combined.
3
Incorporate dry ingredients
Add flour and salt
Sift the flour and salt into the wet mixture. Whisk gently until just combined; a few small lumps are fine, but do not overmix.
4
Add the lemon
Whisk in the juice
Slowly stir in the lemon juice. The mixture will thicken slightly as the acid reacts with the condensed milk.
5
Bake
25-30 minutes
Divide the batter evenly among the muffin cups. Bake until the tops are golden brown and the centers are set but still have a slight jiggle.
6
Cool and serve
Chill for best texture
Allow the pies to cool in the tin for at least 10 minutes before carefully removing them. Dust with powdered sugar once completely cool.
The “Impossible” Magic: During baking, the flour settles to the bottom and sides to create a soft, cake-like crust, while the lemon and condensed milk remain in the center to form a custard-like filling.
