These “Baby Lemon Impossible Pies” are delightful mini desserts that magically form their own layers while baking. Starting from a single batter, each pie develops a light, delicate crust on the bottom and a soft, creamy lemon filling on top. With the bright flavor of fresh lemon juice and zest, these mini pies are refreshing, tangy, and perfect for any occasion. Their small size makes them ideal for individual servings, parties, or elegant dessert displays.
Ingredients
- 1 can (≈ 14 oz / ~396 g) sweetened condensed milk
- ½ cup (≈120 ml) fresh lemon juice
- 2 large eggs
- ¼ cup (≈30 g) flour
- ¼ teaspoon baking powder (optional)
- ¼ cup (≈60 g) melted butter
- 1 teaspoon vanilla extract
- Grated lemon zest (from 1 lemon) – for intense flavor
- For serving: Powdered sugar (for topping)
Preparation
Prepare the Muffin Tin
- Preheat the oven to 175 °C (≈ 350 °F). Grease a muffin tin thoroughly or line with muffin cups to prevent sticking, ensuring easy removal of the mini pies after baking.
Make the Batter
- In a large mixing bowl, combine the sweetened condensed milk, fresh lemon juice, eggs, melted butter, and vanilla extract. Whisk until completely smooth and homogeneous, creating a silky base for the pies.
- Add the flour, lemon zest, and optional baking powder. Fold gently until incorporated, taking care not to overmix so the layers form properly during baking. The batter should be thick yet pourable.
Fill and Bake
- Pour the batter evenly into the prepared muffin tins, filling each about ¾ full to allow for slight rising while baking.
- Bake in the preheated oven for 18–22 minutes, or until the tops are lightly golden and the centers are mostly set but still slightly jiggly. This ensures the perfect “impossible” texture with a firm crust and creamy top.
