Baby Lemon Impossible Pies
These Baby Lemon Impossible Pies are mini custard-like desserts that magically form their own light crust while baking. Made with sweetened condensed milk, fresh lemon juice, and zest, they’re tangy, creamy, and refreshing. Perfect for parties, potlucks, or anytime you need a bright, make-ahead treat.
Ingredients
- 1 can 14 oz sweetened condensed milk
- 1/2 cup lemon juice freshly squeezed
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together condensed milk, lemon juice, eggs, melted butter, and vanilla until smooth.
- Gently fold in self-rising flour and lemon zest until just combined.
- Pour batter evenly into muffin cups, filling 3/4 full.
- Bake 20–25 minutes, until tops are golden and a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
- Serve chilled or at room temperature.
Notes
- Use freshly squeezed lemon juice and zest for best flavor.
- Don’t overbake—pies firm up as they cool.
- Substitute lime or orange juice/zest for variations.
- Store in fridge up to 4 days or freeze up to 2 months.
- Dust with powdered sugar or top with whipped cream before serving.