Baby Lemon Impossible Pies

Instructions

1. Preheat Oven & Prep Pan

   • Preheat oven to 350°F (175°C).

   • Grease a 12-cup muffin tin or line with paper liners.

2. Make the Batter

   • In a large bowl, whisk together:

     • Sweetened condensed milk

     • Lemon juice

     • Flour

     • Melted butter

     • Eggs

     • Vanilla extract

     • Salt

     • Lemon zest

   • Mix until smooth and well combined.

3. Fill & Bake

   • Pour batter evenly into muffin cups, filling about 3/4 full.

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

4. Cool & Chill

   • Let pies cool in the pan for 10 minutes.

   • Transfer to a wire rack to cool completely.

   • Refrigerate for at least 1 hour before serving.

Serving Suggestions

• Serve chilled with whipped cream or vanilla ice cream.

• Garnish with lemon zest or fresh berries for a festive touch.

Variations

• Tropical Twist: Swap lemon juice/zest for lime.

• Crunch: Add 1 tbsp poppy seeds to the batter.

• Less Sweet: Use unsweetened condensed milk and add a little extra lemon juice.

• Gluten-Free: Replace flour with almond flour or a gluten-free blend.