Baby Lemon Impossible Pies

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Creamy, tangy, and impossibly simple, Baby Lemon Impossible Pies are the kind of tiny desserts that steal the show at any gathering.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: Citrus, Easy

Servings: servings

Calories: 150kcal

Preheat your oven to 350°F (180°C) and grease a muffin tin well with butter or nonstick spray so the pies release easily.
In a large mixing bowl, add the sweetened condensed milk and pour in the lemon juice. Whisk these together until smooth and slightly thickened.
Crack in the eggs one at a time, whisking thoroughly after each addition to fully incorporate them into the mixture.
Add the melted butter and vanilla extract, whisking until the batter looks glossy and even. Make sure the melted butter is not too hot, or it may affect the eggs.
Sprinkle in the self-rising flour and add the lemon zest. Gently fold and whisk just until the flour is fully incorporated; don’t overmix.
Spoon or pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full to allow a little rise.
Bake in the preheated oven for 18–20 minutes, watching for the tops to turn a light golden brown and for the centers to be set but slightly jiggly. A toothpick inserted in the center should come out mostly clean.
Remove the tin from the oven and let the pies cool in the tin for about 10 minutes so they set further and are easier to remove.
Carefully remove each mini pie and transfer to a wire rack to cool completely. Dust with powdered sugar right before serving for a pretty finish.

Store leftover pies in an airtight container in the refrigerator for up to 4 days. You can freeze the baked pies for up to 2 months.