Ingredients
3 large eggs
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 cup all-purpose flour
Pinch of salt
Optional toppings: powdered sugar, whipped cream, lemon slices, or berries
Instructions
Preheat Oven: Set your oven to 350°F (175°C). Grease your pie molds or baking dish.
Mix Wet Ingredients: In a medium bowl, whisk together eggs, sweetened condensed milk, fresh lemon juice, melted butter, and vanilla extract until smooth.
Add Dry Ingredients: Sift the flour and salt, then gently fold into the wet mixture until fully combined. Avoid overmixing to maintain a light texture.
Pour Batter: Transfer the mixture into greased mini pie molds or a single baking dish.
Bake: Bake for 35–40 minutes, or until the top is lightly golden and a toothpick comes out mostly clean. The custard will set during cooling.
Cool & Chill: Allow pies to cool at room temperature, then refrigerate for 2–3 hours for the best creamy texture.
Serve: Top with powdered sugar, whipped cream, lemon slices, or berries as desired. Enjoy your tangy, creamy, and magical Baby Lemon Impossible Pies!
Notes
Use fresh lemon juice for the best flavor and to avoid excess water in the custard.
Allow the pies to cool completely before refrigerating to prevent watery filling.
Mini pies are perfect for portion control and elegant presentation.
Experiment with toppings or fruit swirls for creative variations.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 230 kcal
- Sugar: 22–25 g
- Carbohydrates: 29 g
- Protein: 5 g