Baby Lemon Impossible Pies

Ingredients

• 1 can sweetened condensed milk (14 oz can)
• 0.5 cup lemon juice
• 1 tbsp lemon zest
• 3 eggs (large)
• 0.5 cup all-purpose flour
• 0.25 tsp salt
• 0.25 cup unsalted butter (melted)
• 1 cup milk

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Grease a muffin tin or a mini pie pan thoroughly to ensure the pies release easily.

3. 3

   In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, eggs, all-purpose flour, and salt until the mixture is completely smooth.

4. 4

   Gradually stir in the melted unsalted butter and the milk until the batter is well combined and uniform.

5. 5

   Pour the mixture into the prepared muffin tin, filling each cup about ¾ full.

6. 6

   Bake for 25–30 minutes until the pies are set and the tops are lightly golden.

7. 7

   Remove from the oven and let the pies cool completely in the pan before serving to allow them to firm up.

Notes

Tips: Add a splash of lemon extract for an extra citrus kick. Serve with whipped cream or a sprinkle of powdered sugar. Store leftovers in the refrigerator for up to 3 days.

Nutrition per serving

• dessert
• lemon
• mini pies
• baked
• easy baking
• vegetarian
• snack