Baby Lemon Pies

Why You’ll Love This Recipe

These Baby Lemon Impossible Pies are incredibly simple to prepare and bake into individual-sized servings that are both refreshing and indulgent. The combination of sweetened condensed milk, lemon juice, and eggs creates a silky filling, while the self-rising flour works its magic to form a delicate cake-like layer at the bottom. With the addition of vanilla extract and lemon zest, these mini pies are packed with bright citrus flavor, making them the perfect balance of tangy and sweet. They’re also a great make-ahead dessert, allowing you to enjoy them whenever you need a quick treat!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can (14 oz) sweetened condensed milk
• ½ cup lemon juice
• 2 eggs
• ¼ cup melted butter
• ½ cup self-rising flour
• 1 tsp vanilla extract
• Zest of 1 lemon

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line 6 muffin cups in a muffin tin.
2. Mix the ingredients: In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest. Mix until all ingredients are well combined and smooth.
3. Pour into muffin cups: Pour the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
4. Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The pies will form a cake-like crust at the bottom as they bake.
5. Cool and serve: Allow the pies to cool for a few minutes before serving. You can enjoy them warm or at room temperature. If desired, garnish with a little extra lemon zest or powdered sugar for a decorative touch.

Servings and Timing

This recipe makes approximately 6 baby pies.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes

Variations

• Make them larger: If you prefer larger pies, you can bake this batter in a standard pie dish or 9-inch tart pan and adjust the baking time (about 35-40 minutes).
• Add fruit: For a different twist, try adding fresh berries or a small amount of fruit puree (like raspberry or blueberry) to the batter before baking.
• Gluten-free option: Use a gluten-free all-purpose flour in place of the self-rising flour for a gluten-free version of this dessert.

Storage/Reheating

• Storage: Store leftover pies in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave for about 15-20 seconds or warm them in the oven at 300°F (150°C) for 5-10 minutes until heated through.

FAQs

1. Can I make these pies ahead of time?

Yes, these pies can be made ahead of time and stored in the refrigerator for up to 3 days. They can be served cold or warmed up before serving.

2. Can I use fresh lemon juice instead of bottled lemon juice?

Yes, fresh lemon juice is a great option. The fresh zest will enhance the lemon flavor even more!

3. Can I use regular flour instead of self-rising flour?

Yes, you can use all-purpose flour instead of self-rising flour, but you’ll need to add 1 ½ teaspoons of baking powder to the mix to help them rise.

4. Can I substitute the sweetened condensed milk?

Sweetened condensed milk is essential for the creamy texture, but you could substitute with coconut milk for a dairy-free version, though the flavor will change slightly.

5. Can I freeze these pies?

Yes, these pies freeze well. Once they have cooled completely, wrap each pie individually and freeze for up to 2 months. To reheat, simply thaw and warm them in the microwave or oven.

6. Can I make these pies without eggs?

You can try using an egg substitute such as flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) to make the pies egg-free, but the texture may change slightly.

7. Can I make these pies more lemony?

To boost the lemon flavor, you can increase the amount of lemon juice or lemon zest. You could also add a bit of lemon extract for an even more intense flavor.

8. What can I serve these pies with?

These Baby Lemon Impossible Pies are great on their own, but you can serve them with a dollop of whipped cream, a sprinkle of powdered sugar, or fresh berries for added flavor.

9. Can I use a mini muffin tin instead of a regular muffin tin?

Yes, you can use a mini muffin tin, but adjust the baking time to about 12-15 minutes since the pies will be smaller.

10. Can I add a glaze to these pies?

Yes, you can drizzle a simple lemon glaze (made with powdered sugar and lemon juice) over the pies after they’ve cooled for an extra touch of sweetness.

Conclusion

These Baby Lemon Impossible Pies are a delightful and easy-to-make dessert with the perfect balance of sweet and tart flavors. They offer a creamy, custard-like filling with a light, cake-like crust that forms naturally during baking. Whether you’re serving them for a special occasion or as a simple treat, these mini pies are sure to be a hit. With their irresistible lemon flavor and satisfying texture, they’re the perfect bite-sized dessert to satisfy any sweet craving. Enjoy!

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