Savor the delightful taste of Baby Lemon Impossible Pies, where tangy lemon blends with creamy condensed milk to create a luscious mini dessert. Perfect for any occasion, these pies offer a burst of fresh citrus in a light, easy-to-make treat.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice (freshly squeezed for best flavor)
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a standard muffin tin or line it with cupcake liners.
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until smooth and well combined.
- Gently fold in the self-rising flour and lemon zest. Mix until just combined, being careful not to overmix.
- Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the tops are lightly golden and the centers are set. A toothpick inserted into the center should come out clean.
- Allow the pies to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Serve chilled or at room temperature.
Variation
- Add a tablespoon of desiccated coconut for a tropical flair.
- Use lime juice and zest instead of lemon for a different citrus twist.
- Incorporate a pinch of ginger for a little spice.
Cooking Notes
- Consider using non-stick cooking spray to ensure easy removal from the muffin tin.
- Check the pies a few minutes before the suggested baking time as ovens can vary.
- Allow pies to cool completely for a firmer texture before serving.
Serving Suggestions
- Sprinkle with powdered sugar for a touch of sweetness.
- Add a dollop of whipped cream and a thin lemon slice for decoration.
- Serve with a side of fresh mixed berries to complement the citrus flavor.
Tips
- Make sure to zest the lemon before juicing to make the process easier.
- Let the eggs reach room temperature for better mixing.
- Double the recipe for larger gatherings or events.
Prep Time
- Prep Time: 10 mins
- Cook Time: 18-22 mins
- Total Time: 30-35 mins
Nutritional Information
- Calories: 170
- Protein: 3g
- Sodium: 80mg
Frequently Asked Questions
- Can I substitute all-purpose flour for self-rising flour?
Answer: Yes, simply add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup. - How should I store leftovers?
Answer: Store in an airtight container in the refrigerator for up to 3 days. - Is freezing an option for these pies?
Answer: Absolutely, wrap each pie in plastic wrap and freeze, then thaw in the fridge. - What if the pies don’t set?
Answer: Ensure they are baked until centers are firm; add a few extra minutes if needed.
Conclusion
Baby Lemon Impossible Pies deliver a delightful citrus experience in every bite, combining creamy and zesty flavors effortlessly. Quick to prepare and universally loved, they are sure to become a staple dessert in your home, perfect for impressing guests or simply indulging yourself.
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Baby Lemon Impossible Pies
- Total Time: 30-35 mins
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Savor the delightful taste of Baby Lemon Impossible Pies, where tangy lemon blends with creamy condensed milk to create a luscious mini dessert. Perfect for any occasion, these pies offer a burst of fresh citrus in a light, easy-to-make treat.
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice (freshly squeezed for best flavor)
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a standard muffin tin or line it with cupcake liners.
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until smooth and well combined.
- Gently fold in the self-rising flour and lemon zest. Mix until just combined, being careful not to overmix.
- Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the tops are lightly golden and the centers are set. A toothpick inserted into the center should come out clean.
- Allow the pies to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Serve chilled or at room temperature.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Avoid overmixing the batter to maintain a light texture.
- Prep Time: 10 mins
- Cook Time: 18-22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 170
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Lemon Pie, Mini Pies, Dessert, Baking, Easy Recipe
