Paula Deen Baby Lemon Impossible Pies Recipe
If you love sweet and tangy desserts, this Paula Deen Baby Lemon Impossible Pies Recipe is a must-try. These mini pies are soft, creamy and full of fresh lemon flavor.
Ingredients
- 1 can sweetened condensed milk
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup milk
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
Preheat the oven
- Set your oven to 180°C (350°F). Grease a muffin tin with butter or spray so the pies do not stick.
Mix wet ingredients
- In a large bowl, add eggs, melted butter, milk and condensed milk. Whisk well until smooth and fully combined.
Add lemon flavor
- Pour in fresh lemon juice and lemon zest. Mix gently so the bright citrus flavor spreads evenly.
Add dry ingredients
- Add flour, sugar and salt into the bowl. Whisk slowly until the batter becomes smooth and lump-free.
Add vanilla
- Mix in vanilla extract for extra flavor. Stir gently so everything blends nicely.
Fill the muffin tin
- Pour the batter into muffin cups, filling each about three-quarters full to allow space for rising.
Bake the pies
- Place the muffin tin in the oven. Bake for 25 minutes until tops are lightly golden and centers are set.
Cool the pies
- Remove from oven and let them cool in the pan for ten minutes. Then transfer to a rack to cool completely.
Dust with sugar
- Sprinkle powdered sugar on top before serving. This adds a nice sweet finish and looks beautiful.
Serve and enjoy
- Serve these mini lemon pies at room temperature. Enjoy their soft texture and fresh citrus taste.
Notes
- Use fresh lemon juice for best flavor
- Do not overbake or pies will become dry
- Add coconut flakes for a tropical twist
- Use orange zest instead of lemon for variation
- Chill before serving for firmer texture
- Use silicone muffin molds for easy removal
- Add whipped cream on top for extra richness
- Adjust sugar if you prefer less sweetness