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Baby Lemon Impossible Pies

Deliciously tangy mini lemon pies that require no crust and come together quickly for a perfect dessert.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 can sweetened condensed milk Use full-fat for best results
  • 2 large eggs
  • ¼ cup all-purpose flour Can substitute with gluten-free flour if desired
  • ¼ teaspoon baking powder
  • 2 tablespoons melted butter For greasing mini pie tins
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 juicy lemons (juice and zest) Fresh lemons recommended for the best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease mini pie tins with melted butter or line them with paper muffin liners.
  3. In a large mixing bowl, combine the sweetened condensed milk, eggs, all-purpose flour, baking powder, melted butter, vanilla extract, and salt.
  4. Stir in the juice and zest of the lemons until well combined. Be careful not to over-mix.
Baking
  1. Pour the mixture evenly into the prepared mini pie tins.
  2. Bake for 18-20 minutes or until the pies jiggle slightly in the center.
  3. Remove from the oven and let cool before serving.

Notes

Dust with powdered sugar before serving for an elegant touch. You can freeze leftover pies wrapped in cling wrap for later enjoyment.