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Baby Lemon Impossible Pies

Baby Lemon Impossible Pies are a perfect blend of tangy and sweet, making them a delightful dessert that's easy to whip up and sure to impress.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 1 can (14 oz) sweetened condensed milk Use regular sweetened condensed milk for best results.
  • 1/2 cup 1/2 cup lemon juice (freshly squeezed) Freshly squeezed lemon juice is recommended for best flavor.
  • 2 large 2 large eggs Eggs should be at room temperature.
  • 1/4 cup 1/4 cup melted butter Allow butter to cool slightly after melting.
  • 1/2 cup 1/2 cup self-rising flour Self-rising flour helps achieve the right texture.
  • 1 teaspoon 1 teaspoon vanilla extract Vanilla extract enhances the flavor.
  • 1 unit Zest of 1 lemon Use a fine grater for the zest.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until smooth and well combined.
  3. Add the self-rising flour and lemon zest to the mixture and gently fold them in until just incorporated.
  4. Pour the batter into greased individual ramekins or a small baking dish.
Baking
  1. Bake for 35-40 minutes or until the top turns golden and a toothpick inserted in the center comes out clean.
  2. Allow the pies to cool slightly before serving.

Notes

Can be served warm or chilled. Pair with whipped cream, ice cream, fresh berries, or citrus salad. Store in the refrigerator for up to 3 days, or freeze for up to a month.