Baby Lemon Impossible Pies: A Burst of Zesty Sweetness

If you’re craving a dessert that’s light, tangy, and irresistibly creamy, look no further than these Baby Lemon Impossible Pies. Perfectly portioned and bursting with bright citrus flavor, these mini pies are a delightful treat for any occasion. Whether you’re hosting a brunch, celebrating a special event, or just looking for a refreshing sweet bite, these pies are sure to impress!

The Story Behind the Name: Why “Impossible” Pies?

The name “Impossible Pie” originates from the magic that happens in the oven. As these pies bake, they form their own crust, creamy filling, and a golden topping—all from one simple mixture! It seems impossible, but it works like a charm every time. This vintage baking trick was a hit in the 70s and 80s, and now, this lemony twist brings a modern, zesty update to the classic favorite.

Why You’ll Love These Mini Lemon Pies

Easy and Quick to Make: With simple ingredients and minimal prep, these pies are perfect for both beginner and experienced bakers.
Tangy and Sweet Balance: The bright lemon flavor pairs beautifully with the rich, creamy filling, giving you that perfect sweet-tart bite.
Perfect for Any Occasion: Whether you’re serving them at a tea party or enjoying them as a midday snack, these mini pies are always a hit!

Chef Tips and Variations

For an extra lemony punch, add a bit more lemon zest to the filling.
If you prefer a sweeter version, dust the tops with additional powdered sugar before serving.
Want a gluten-free version? Substitute the self-rising flour with a gluten-free baking mix.

Serving Suggestions

Serve chilled or at room temperature with a dollop of whipped cream or a sprinkle of powdered sugar. These pies pair perfectly with a cup of tea or a refreshing glass of iced lemonade.

Baby Lemon Impossible Pies

These delightful mini lemon pies are creamy, zesty, and impossible to resist! They magically form their own crust and filling as they bake, making them the perfect easy dessert for any occasion.

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Instructions

- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice (freshly squeezed for best flavor)
- 2 eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Powdered sugar (for dusting, optional)
**Preheat and Prepare:**
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line with paper cupcake liners.
**Make the Batter:**
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, vanilla extract, and lemon zest.
- Gradually add the self-rising flour, mixing until smooth and well combined.
**Fill and Bake:**
- Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the tops are golden and set.
**Cool and Serve:**
- Let the pies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving.

Notes

- Store leftover pies in an airtight container in the refrigerator for up to 3 days.
- For a twist, try adding a bit of coconut to the batter for a tropical flavor.