Mini Baby Lemon Impossible Pies Recipe
If you love tangy, creamy desserts, this Mini Baby Lemon Impossible Pies Recipe is perfect.
Ingredients
- 1 can 14 oz sweetened condensed milk
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter melted
- Pinch of salt
- Powdered sugar for garnish optional
Instructions
Preheat the oven
- Preheat oven to 350°F (175°C). Grease mini pie pans lightly with butter or non-stick spray.
Mix eggs and condensed milk
- In a mixing bowl, whisk eggs and sweetened condensed milk until smooth and creamy.
Add lemon and vanilla
- Add fresh lemon juice, lemon zest and vanilla extract. Mix until well combined for bright flavor.
Add melted butter
- Stir in melted butter and a pinch of salt. Ensure the mixture is smooth and slightly frothy.
Pour into mini pans
- Divide the mixture evenly into greased mini pie pans. Fill each about three-quarters full.
Place on baking sheet
- Arrange the mini pies on a baking sheet to make handling easier and catch spills.
Bake the pies
- Bake in preheated oven for 35–40 minutes until the tops are lightly golden and the custard is set.
Cool completely
- Remove from oven. Let pies cool for 15–20 minutes, then refrigerate for at least 1 hour before serving.
Garnish and serve
- Optionally, sprinkle powdered sugar on top. Serve chilled for best creamy texture and tangy flavor.
Notes
- Use fresh lemons for the best flavor. Bottled juice may taste flat.
- For extra zest, add 1/2 teaspoon finely grated lemon peel.
- Replace sweetened condensed milk with coconut milk for a tropical twist.
- Add fresh berries on top for color and extra sweetness.
- Make them in muffin tins with liners if mini pie pans are unavailable.