Baby Lemon Impossible Pies (Print Version)
# Ingredients:
01 -
1 can (14 oz) sweetened condensed milk
02 -
1/2 cup lemon juice, freshly squeezed
03 -
2 large eggs
04 -
1/4 cup melted butter
05 -
1/2 cup self-rising flour
06 -
1 teaspoon vanilla extract
07 -
Zest of 1 lemon
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Grease a standard muffin tin or line it with cupcake liners.
02 -
In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until smooth and well combined.
03 -
Gently fold in the self-rising flour and lemon zest. Mix until just combined, being careful not to overmix.
04 -
Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full.
05 -
Bake for 18–22 minutes, or until the tops are lightly golden and the centers are set. A toothpick inserted into the center should come out clean.
06 -
Allow the pies to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Serve chilled or at room temperature.
07 -
Dust with powdered sugar for a pretty finish. Top with a dollop of whipped cream and a lemon slice for extra flavor and presentation.