Baby Lemon Impossible Pies

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, yet feels so special with its fresh, tangy lemon flavor. The magic of these pies is that the filling and crust form separately as they bake, creating a creamy lemon center with a fluffy, cake-like base. They’re perfect for serving at parties, picnics, or just enjoying as a refreshing snack on a warm day. Plus, they’re mini-sized, making them even more fun to eat!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Preheat the oven: I start by preheating my oven to 350°F (175°C). Then, I grease a standard muffin tin or line it with cupcake liners for easy cleanup.

2. Mix the wet ingredients: In a large bowl, I whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until everything is smooth and well combined.

3. Add the dry ingredients: Next, I gently fold in the self-rising flour and lemon zest. I mix until just combined, making sure not to overmix to keep the texture light.

4. Fill the muffin tin: I pour the batter evenly into the prepared muffin cups, filling each about 3/4 full.

5. Bake: I bake the pies for 18-22 minutes, or until the tops are lightly golden and the centers are set. To check for doneness, I insert a toothpick into the center, and it should come out clean.

6. Cool & serve: I let the pies cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. I can serve them chilled or at room temperature.

Serving Suggestions

• Dust the tops of the pies with powdered sugar for a delicate, pretty finish.

• For extra flavor and presentation, I can top them with a dollop of whipped cream and a slice of lemon.

Servings and Timing

• Servings: 12 mini pies

• Prep Time: 10 minutes

• Cook Time: 18–22 minutes

• Total Time: 30 minutes

Variations

• Add berries: I can mix in some fresh blueberries or raspberries into the batter for a burst of color and flavor.

• Coconut twist: Adding a tablespoon or two of shredded coconut to the batter gives the pies a tropical flavor that pairs wonderfully with lemon.

• Ginger kick: For a bit of spice, I can add a pinch of ground ginger to the batter, which complements the lemon beautifully.

Storage/Reheating

These Baby Lemon Impossible Pies can be stored in an airtight container in the fridge for up to 3-4 days. They’re delicious served chilled or at room temperature. To keep them fresh, I make sure to cover them tightly.

FAQs

Can I make these pies ahead of time?

Yes, these pies are perfect for making ahead. I can bake them, let them cool, and store them in the fridge until ready to serve. They’ll still taste just as fresh!

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor for this recipe, but if I don’t have fresh lemons, I can use bottled lemon juice in a pinch.

Can I make these pies in a regular pie dish instead of muffin cups?

I can make a single large pie by adjusting the baking time. The larger pie will likely need to bake for about 30-35 minutes, so I should check for doneness by inserting a toothpick to ensure it comes out clean.

Can I freeze these pies?

While they’re best served fresh, I can freeze the pies for up to 1 month. To freeze, I wrap them tightly in plastic wrap and foil. When ready to eat, I can let them thaw in the fridge overnight.

Can I add more sweetness to the pies?

If I like my desserts a bit sweeter, I can add a little extra sugar or a drizzle of honey over the pies before serving.

Conclusion

These Baby Lemon Impossible Pies are the perfect refreshing treat that combines creamy lemon filling with a light, cake-like crust. They’re quick to make and ideal for any occasion, whether it’s a sunny day, a special gathering, or just because. The balance of tangy lemon and sweetness is sure to please, making these mini pies a dessert I’ll be making again and again!

Print