These Baby Lemon Impossible Pies are sweet, tangy, creamy, and incredibly easy to make. With a buttery crust and bright lemon flavor, they’re the perfect little dessert for spring gatherings, afternoon tea, or whenever you’re craving something refreshing.
Ingredients
1 can (14 oz) sweetened condensed milk
½ cup lemon juice
2 large eggs
¼ cup melted butter
½ cup all-purpose flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt
Powdered sugar, for topping
Lemon slices or zest, for garnish
Instructions
Preheat the oven to 350°F (175°C).
Lightly grease a muffin tin or small pie molds.
In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, lemon zest, and vanilla extract.
Add the flour and salt, then whisk until the batter is smooth.
Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 20–25 minutes, or until the edges are lightly golden and the centers are set.
Remove from the oven and allow the pies to cool completely.
Dust generously with powdered sugar and garnish with a little lemon zest or a small lemon slice.
Serve chilled or at room temperature.
Tips
For the brightest lemon flavor, use freshly squeezed lemon juice and fresh lemon zest. Let the pies cool completely before removing them from the pan so they have time to set.
Storage
Store the cooled pies in an airtight container in the refrigerator for up to 4 days.
Conclusion
These Baby Lemon Impossible Pies are the perfect combination of creamy, buttery, sweet, and tangy. They’re simple enough for everyday baking but pretty enough to serve at a special gathering.
