Mini Lemon Impossible Pies
These Mini Lemon Impossible Pies are a refreshing bite-sized dessert with a tangy, creamy lemon filling and a soft, cake-like crust that magically forms while baking. Perfect for spring gatherings, summer desserts, teatime treats, or party finger foods, these little pies are a zesty twist on classic lemon desserts.
Ingredients:
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice (for the best citrus flavor)
2 large eggs
1/4 cup melted butter
1/2 cup self-rising flour
1 teaspoon vanilla extract
Zest of 1 lemon
Instructions:
1. Preheat the Oven:
Preheat to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
2. Mix Wet Ingredients:
Whisk together sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla until smooth.
3. Add Dry Ingredients:
Fold in self-rising flour and lemon zest until just combined (do not overmix).
4. Fill Muffin Tin:
Spoon batter into muffin cups, filling each about 3/4 full.
5. Bake:
Bake for 18–22 minutes, or until golden and set. A toothpick should come out clean.
6. Cool & Serve:
Let cool for 10 minutes, then transfer to a wire rack. Serve at room temperature or chilled.
Serving Ideas:
Dust with powdered sugar for a bakery-style finish.
Top with whipped cream and a lemon slice for extra flair.
Serve alongside iced tea or coffee for a light afternoon treat.
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