Description
These baby lemon impossible pies are light, custardy, and zesty, with a self-forming crust. A one-bowl, no-fuss delight that’s perfect for tea-time or a sweet treat anytime.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice (about 2 lemons)
- 2 large eggs
- ¼ cup melted butter
- ½ cup self-rising flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Powdered sugar (optional, for dusting)
Instructions
1. Preheat oven to 350 °F (175 °C). Grease a 12-cup muffin tin or line with parchment liners.
2. In a medium bowl, whisk eggs and sweetened condensed milk until smooth.
3. Add melted butter, lemon juice, vanilla extract, and lemon zest. Whisk until well combined.
4. Sift in self-rising flour and stir until the batter is smooth.
5. Divide batter evenly among muffin cups, filling each about three-quarters full.
6. Bake for 18–22 minutes, until tops are golden and edges puffed. Centers may jiggle slightly.
7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. Dust with powdered sugar before serving, if desired.
- Prep Time: 10 min
- Cook Time: 20 min bake
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Per mini pie
- Calories: ~180 kcal
- Sugar: 18g
- Fat: 8g
- Carbohydrates: 22g
- Protein: 3g