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.
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.
- For a twist, try adding a bit of coconut to the batter for a tropical flavor.