Imagine delighting your taste buds with the bright and refreshing flavor of lemon wrapped in a delightful, mini pie. Baby Lemon Impossible Pies are the perfect treat for any lemon enthusiast seeking a small burst of sunshine sweetness. These pies are not only irresistibly creamy and zesty, but they’re also incredibly easy to make, ensuring you don’t spend hours in the kitchen. Historically, the name “Impossible Pie” comes from the magical way it forms its own crust as it bakes, thanks to the self-rising flour. If you loved our classic Lemon Meringue Pie, you’re in for a treat with these babies! Whether you’re hosting a tea party or craving a midday sweet treat, these pies are bound to bring joy to you and your family. Dive in and discover the simplicity and deliciousness of this recipe!
What is Baby Lemon Impossible Pies?
Have you ever heard of a pie that forms its own crust? That’s why we call these Baby Lemon Impossible Pies. The name might sound curious, but don’t let it fool you. This recipe is anything but impossible! Legend has it, the pie got its name from amazed bakers who couldn’t believe how easily this pie came together and the delightful taste it delivered. Plus, as the saying goes, ‘the way to a man’s heart is through his stomach,’ and this pie definitely has the power to dazzle anyone who tries it. Why not whip up a batch and see the magic for yourself?
Why You’ll Love This
These Baby Lemon Impossible Pies are a burst of sunshine in miniature form! Not only is the main highlight of these pies their refreshing punch of lemon, balanced perfectly with the creamy texture of sweetened condensed milk, but making them at home is an excellent way to save a few bucks compared to buying store-bought pastries. You can also get creative by adding a dollop of whipped cream or a sprinkle of lemon zest on top for extra flair. If you enjoyed our Lemon Bars recipe, you’re going to fall in love with these pies. Try them out and watch them become a family favorite!
How to Make
Quick Overview
What makes these pies a hit is their simplicity and speedy preparation. With just a few common ingredients and a baking time under 30 minutes, you’ll have a batch of irresistibly creamy and zesty treats. The preparation takes only about 10 minutes, and before you know it, your kitchen will be wafting with the delightful aroma of fresh-baked pies.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 2 eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Step-by-Step
- Preheat your oven to 350°F (180°C) and grease a muffin tin to prepare for the delicious concoction.
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest until you attain a smooth and creamy batter.
- Pour the mixture evenly into the muffin tin, about 3/4 full for each cup.
- Place in the preheated oven and bake for 18–20 minutes, until the tops are golden brown and the pies are set in the center.
- Allow the pies to cool in the tin for about 10 minutes before removing. Dust with powdered sugar before serving for that extra touch of sweetness.
What to Serve Baby Lemon Impossible Pies With
Pair these delightful pies with a fresh, light salad for lunchtime harmony. Or serve them with a cup of herbal tea for the perfect afternoon treat. A glass of chilled rosé complements the citrusy undertones beautifully as well. Expand your dining experience with some light vanilla ice cream on the side to melt alongside your warm pie.
Top Tips for Perfecting
- For a richer flavor, try substituting half of the lemon juice with lime juice.
- If you prefer a more tart pie, add a tablespoon of finely chopped lemon zest to the batter.
- Avoid overmixing the batter, as this can lead to a denser pie.
- Ever run out of self-rising flour? Easily make your own by adding 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt to every cup of all-purpose flour.
Storing and Reheating Tips
Store any leftover pies in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life of about a week. If you’re freezing them, wrap each pie individually in plastic wrap and place in a freezer-safe bag or container for up to 2 months. To enjoy again, simply reheat in a 300°F (150°C) oven for 5-10 minutes or until warmed through. For the best taste, avoid microwaving as it may alter the texture.
FAQs
- Can I use a different type of flour?
While self-rising flour is best, you can use all-purpose flour with added baking powder and salt as described in the tips section. - What can I substitute for sweetened condensed milk?
Evaporated milk with added sugar can serve as an alternative, but it may alter the final flavor slightly.
Conclusion
These Baby Lemon Impossible Pies are a true testament to how simple ingredients can create a delightful dessert that’s sure to impress family and friends. Whether you’re a seasoned baker or just beginning, this recipe is a wonderful opportunity to showcase your skills and bring a little zest into your kitchen! Happy baking!
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 2 eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (180°C) and grease a muffin tin.
- In a large bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest until smooth.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18–20 minutes until golden on top and set in the center.
- Let cool in the tin for 10 minutes before removing.
- Dust with powdered sugar and serve.
Notes
For a more tart flavor, add extra lemon zest. Substitute lime juice for a citrus twist. To make your own self-rising flour, combine 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt.