Baby Lemon Impossible Pies

🛒 Ingredients

✅ 1 cup sweetened condensed milk
✅ ½ cup fresh lemon juice
✅ ¼ cup all-purpose flour
✅ ¼ cup unsalted butter, melted
✅ 3 large eggs
✅ 1 tsp vanilla extract
✅ ¼ tsp salt
✅ Zest of 1 lemon

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin or line with paper liners.

Step 2: Mix the Batter

In a large mixing bowl, whisk together:

Sweetened condensed milk
Lemon juice
Flour
Melted butter
Eggs
Vanilla extract
Salt
Lemon zest
Whisk until smooth and fully combined.

Step 3: Fill the Muffin Tin

Pour the batter evenly into the muffin cups, filling each about ¾ full.

Step 4: Bake

Bake for 18–20 minutes, or until set and lightly golden on top.

Step 5: Cool & Chill

Let pies cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Refrigerate for at least 1 hour before serving to allow them to firm up.

💡 Tips & Variations

✔ Tropical Twist – Use lime juice/zest for Baby Lime Impossible Pies
✔ Add Texture – Mix in 1 tbsp poppy seeds for crunch and visual appeal
✔ Less Sweet? – Try unsweetened condensed milk + extra lemon juice
✔ Gluten-Free Option – Substitute flour with almond flour or GF flour blend
✔ Serving Idea – Top with whipped cream, fresh berries, or lemon zest

❄️ Storage Tips

Refrigerate: Store in an airtight container for up to 3 days
Make Ahead: Great for prepping a day in advance — just chill until serving