Description
These Baby Lemon Impossible Pies are delightful individual desserts that magically create their own crust while baking. With a bright, zesty lemon flavor and minimal effort required, they’re perfect for any occasion.
Ingredients
- Fresh Lemons (for zest and juice)
- Sweetened Condensed Milk
- Large Eggs
- All-Purpose Flour
- Whole Milk
- Unsalted Butter (melted)
- Vanilla Extract
- Salt (a pinch)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a standard 12-cup muffin tin with butter or non-stick cooking spray.
- In a large mixing bowl, combine the sweetened condensed milk, large eggs, whole milk, melted unsalted butter, fresh lemon juice, and vanilla extract. Whisk until smooth and well-combined.
- Add the all-purpose flour and the pinch of salt to the wet ingredients. Whisk gently until just combined, being careful not to overmix.
- Pour the batter evenly into the prepared muffin cups, filling them about two-thirds to three-quarters full.
- Bake for approximately 30-35 minutes, or until the pies are set and the tops are lightly golden. The centers should be mostly firm with just a slight jiggle.
- Remove the muffin tin from the oven and let the pies cool in the tin for about 10-15 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 30-35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Ensure your eggs and milk are at room temperature for a smoother batter. Always zest your lemons before juicing for easier zesting. Don't overmix the flour to maintain a tender crust.