Description
These Baby Lemon Impossible Pies are creamy, tangy, and magically form their own crust while baking. A 6-ingredient lemon dessert that’s effortless, vintage, and absolutely irresistible.
Ingredients
Scale
1 can (14 oz) sweetened condensed milk
½ cup lemon juice
2 eggs
¼ cup melted butter
½ cup self-rising flour
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Whisk eggs, condensed milk, lemon juice, melted butter, and vanilla until smooth.
3. Stir in self-rising flour until combined.
4. Pour into muffin cups and bake 25–30 minutes.
5. Cool completely before serving.
Notes
Use fresh lemon juice for the best flavor.
Top with whipped cream or powdered sugar.
Store in fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 190
- Sugar: 17g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg