why make this recipe
Baby Lemon Impossible Pies are a delightful treat that combines the tartness of lemon with a creamy texture. They are quick to make and perfect for any occasion. These mini pies are great for dessert or as a snack. Plus, their cute size makes them fun to serve, and they are sure to impress your family and friends!
how to make Baby Lemon Impossible Pies
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 2 eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Directions:
- Preheat your oven to 350°F (180°C) and grease a muffin tin well.
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest until the mixture is smooth.
- Pour the mixture evenly into each cup of the muffin tin.
- Bake for 18–20 minutes, or until the tops are golden and the center is set.
- Allow the pies to cool for a few minutes, then dust with powdered sugar before serving.
how to serve Baby Lemon Impossible Pies
You can serve Baby Lemon Impossible Pies warm or at room temperature. They look lovely on a plate dusted with powdered sugar. Consider adding some fresh berries or a dollop of whipped cream on the side for an extra touch!
how to store Baby Lemon Impossible Pies
To store Baby Lemon Impossible Pies, place them in an airtight container in the fridge. They will stay fresh for about 3 to 4 days. You can also freeze them for longer storage. Just make sure to wrap them well to prevent freezer burn.
tips to make Baby Lemon Impossible Pies
- Make sure to measure the lemon juice accurately for the best flavor.
- Use room temperature eggs for a smoother batter.
- Don’t overmix the ingredients; mix just until combined to keep the pies light and airy.
variation (if any)
You can try different flavors by substituting the lemon juice with lime juice or orange juice. You can also add fresh blueberries or raspberries into the batter for a fruity twist!
FAQs
1. Can I use regular flour instead of self-rising flour?
Yes, if you don’t have self-rising flour, you can use regular flour and add 1/2 teaspoon of baking powder for each cup of flour.
2. How do I know when my Baby Lemon Impossible Pies are done?
The pies should be golden on top and set in the center. A toothpick inserted in the center should come out clean.
3. Can I make these ahead of time?
Absolutely! You can make them a day in advance. Just store them in the fridge and dust with powdered sugar right before serving.
Baby Lemon Impossible Pies
Delightful mini pies combining tart lemon with a creamy texture, perfect for dessert or snacks.
- Total Time: 30 minutes
- Yield: 12 servings 1x
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 2 eggs
- 1/4 cup melted butter
- 1/2 cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (180°C) and grease a muffin tin well.
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest until the mixture is smooth.
- Pour the mixture evenly into each cup of the muffin tin.
- Bake for 18–20 minutes, or until the tops are golden and the center is set.
- Allow the pies to cool for a few minutes, then dust with powdered sugar before serving.
Notes
Serve warm or at room temperature. Add berries or whipped cream for extra flair.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 170
- Sugar: 15g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg