Baby Lemon Impossible Pies
Delight your taste buds with these bright and refreshing Baby Lemon Impossible Pies that form their own crust as they bake.
Servings: 12 servings
Calories: 180kcal
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour
- 1 tsp vanilla extract
- 1 whole zest of 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.
Nutrition
Calories: 180kcal | Fat: 8g