Baby Lemon Impossible Pies: A Delightful Twist on a Classic Dessert

These Baby Lemon Impossible Pies are absolutely stunning! They're the perfect treat for spring and summer, offering a tangy, refreshing twist on the classic impossible pie. This dessert is famous for its "magical" ability to form its own crust while baking, requiring no crust-making skills whatsoever. Originating in the 1970s, the Impossible Pie became popular for its simplicity and custard-like texture that turns just a few ingredients into a deliciously satisfying treat. The lemon addition brightens it up, making these mini pies even more irresistible.

Not only are these Baby Lemon Impossible Pies super cute, but they’re also incredibly easy to prepare. They’re a great option when you want to impress with minimal effort. Once chilled, these pies make the perfect light, refreshing dessert.

These mini pies pair wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a handful of fresh berries. If you’re serving them as part of a meal, they make a lovely contrast to savory dishes like a fresh salad or grilled chicken. For a festive touch, you can garnish them with a sprinkle of lemon zest for an extra pop of citrus flavor.

Baby Lemon Impossible Pies

Servings: 12 mini pies

Ingredients:

1 cup sweetened condensed milk

1/2 cup fresh lemon juice

1/4 cup all-purpose flour

1/4 cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

Zest of 1 lemon

Directions: