Ingredients:
1 cup sweetened condensed milk
1/2 cup fresh lemon juice
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Zest of 1 lemon
Directions:
Directions:
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin, or line with paper liners.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, melted butter, eggs, vanilla extract, salt, and lemon zest until smooth and fully combined.
Pour the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 18-20 minutes, or until the pies are set and the tops are lightly golden.
Let the pies cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
Chill in the refrigerator for at least 1 hour to allow the pies to set properly before serving.
Variations & Tips:
For a tropical twist, swap the lemon for lime juice and zest, turning these into Baby Lime Impossible Pies.
Add a tablespoon of poppy seeds to the batter for a fun crunch and a lovely visual effect.
If you prefer a less sweet version, try using unsweetened condensed milk and increase the lemon juice slightly to adjust the flavor balance.
For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
These Baby Lemon Impossible Pies are the perfect dessert for any occasion, easy to make and sure to impress. Enjoy!