Description
These baby lemon impossible pies are mini magic desserts that bake into layers of tender custard, subtle crust, and zesty lemon flavor—all without needing a crust! Easy to make in a muffin tin, they’re perfect for spring gatherings, tea parties, or any time you crave a light, citrusy treat.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 2 large eggs
- ¼ cup unsalted butter, melted
- ½ cup self-rising flour
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- Powdered sugar, for dusting
- Optional Garnishes:
- Whipped cream
- Fresh berries
- Mint leaves
Instructions
- Preheat oven to 350°F (180°C). Grease a 12-cup muffin tin well (or use paper liners if preferred).
- In a mixing bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla, and lemon zest until smooth.
- Pour the batter evenly into the muffin cups, filling about ¾ full.
- Bake for 18–20 minutes, until set and lightly golden.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and garnish as desired before serving.
Notes
- To make your own self-rising flour: use ½ cup all-purpose flour + ¾ tsp baking powder + pinch of salt.
- Add shredded coconut or fresh berries to the batter for extra flavor.
- These freeze well—thaw in the fridge and dust with fresh powdered sugar before serving.
- Can be made with lime or orange juice for citrus variety.
