Description
These Baby Lemon Impossible Pies are a sweet and tangy treat, with a rich lemon flavor and a golden top, perfect for a bite-sized dessert that’s both simple to make and delicious.
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice
- 2 eggs
- ¼ cup melted butter
- ½ cup self-rising flour
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and self-rising flour until smooth and fully combined.
- Lightly grease mini muffin tins or pie pans. Pour the batter evenly into the molds, filling them about ¾ of the way full.
- Place the mini pies in the oven and bake for 20-25 minutes, or until golden on top and set in the center.
- Let the pies cool before serving. For extra flavor, top with whipped cream or fresh fruit.
Notes
- For a more intense lemon flavor, add a little lemon zest to the batter.
- If you don’t have mini muffin tins, you can also use a regular muffin tin or pie pans, adjusting the baking time accordingly.
- These pies can be topped with whipped cream, fresh berries, or even a sprinkle of powdered sugar for added flair.
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 18g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 75mg