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Baby Lemon Impossible Pies Delight

BABY LEMON IMPOSSIBLE PIES – A Magical, Melt-in-Your-Mouth Dessert!


  • Author: Erin
  • Total Time: 30 minutes
  • Yield: 12 mini pies 1x
  • Diet: Vegetarian

Description

These mini lemon pies are impossibly delicious! The batter magically transforms into a custardy center with a light, cake-like top. No crust needed! Perfect for spring, summer, or anytime you crave citrusy goodness!


Ingredients

Scale
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup lemon juice (freshly squeezed)
  • 2 eggs
  • ¼ cup melted butter
  • ½ cup self-rising flour
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with cupcake liners.
  2. In a large bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, vanilla, and lemon zest.
  3. Gently whisk in the self-rising flour until just combined (don’t overmix!).
  4. Divide the batter evenly among the muffin cups, filling about ¾ full. Bake for 18–22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
  5. Let pies cool completely, then dust with powdered sugar before serving.

Notes

For best results, use freshly squeezed lemon juice and zest for a bright, citrusy flavor. Store leftovers in the fridge for up to 3 days.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 180
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 45mg

Keywords: lemon, dessert, mini pies, custard, baking