Description
These Baby Lemon Impossible Pies sound absolutely divine! 🍋🥧✨ The “impossible” part comes from the magic of self-rising flour, which helps create a light texture and a delicate, almost custard-like filling while forming a subtle crust. Here’s the recipe formatted in your preferred style:
Ingredients
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- ½ cup freshly squeezed lemon juice
- 2 eggs
- ¼ cup melted butter
- ½ cup self-rising flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
1️⃣ Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners.
2️⃣ Mix the batter – In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, vanilla extract, and lemon zest until smooth.
3️⃣ Add the flour – Stir in the self-rising flour and mix until just combined. Do not overmix.
4️⃣ Fill the muffin tin – Pour the batter into the prepared muffin cups, filling each about ¾ full.
5️⃣ Bake for 18-22 minutes, or until the tops are set and slightly golden. The pies will puff up while baking and settle as they cool.
6️⃣ Cool & Serve – Let the pies cool completely before removing them from the tin. Dust with powdered sugar or top with whipped cream for extra sweetness.
Notes
- For an extra lemony kick, add a little more zest!
- These pies taste even better chilled, so try refrigerating them for a few hours before serving.
- They pair beautifully with fresh berries or a drizzle of honey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes