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Close-up of baby lemon impossible pies with golden edges and a creamy lemon filling, topped with powdered sugar and sliced lemon in the background.
Linda

Baby Lemon Impossible Pies

These Baby Lemon Impossible Pies are bright, creamy, and zesty mini desserts made with sweetened condensed milk and fresh lemon juice. They form their own crust while baking—no pastry needed!
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 can (14 oz) Sweetened Condensed Milk
  • 1/2 cup Fresh Lemon Juice
  • 3 large Eggs
  • 1/4 cup Unsalted Butter melted and slightly cooled
  • 1/2 cup All-Purpose Flour sifted
  • 1 teaspoon Vanilla Extract
  • 1 zest Lemon grated
  • 1 pinch Salt

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk
  • Measuring Cups

Method
 

  1. Preheat the oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk the eggs. Add the sweetened condensed milk and melted butter, and whisk until smooth.
  3. Add lemon juice, zest, vanilla extract, and salt. Whisk gently to combine.
  4. Sift in the flour and whisk until the batter is smooth and lump-free. Do not overmix.
  5. Pour the batter into the muffin tin, filling each cup about 3/4 full.
  6. Bake for 18–22 minutes, or until the tops are golden and the centers are just set with a slight jiggle.
  7. Cool completely in the pan, then refrigerate for at least 1 hour before serving.
  8. Serve with a dusting of powdered sugar, whipped cream, or fresh berries, if desired.

Notes

For a stronger citrus flavor, add an extra teaspoon of lemon zest. To make it gluten-free, use a 1:1 gluten-free baking blend. Store refrigerated for up to 5 days or freeze up to 2 months.