How to Make Baby Lemon Impossible Pies
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Preheat your oven to 350°F (175°C). Grease or line your muffin tin.
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Mix the Magic – In a large bowl, whisk together sweetened condensed milk, lemon juice, flour, melted butter, eggs, vanilla, salt, and lemon zest until smooth.
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Fill ‘Em Up – Pour batter into muffin cups, filling about 3/4 full.
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Bake for 18–20 minutes, until set and lightly golden.
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Cool in the pan for 10 minutes, then transfer to a rack.
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Chill for at least 1 hour before serving.
What to Serve with Baby Lemon Impossible Pies
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A dollop of whipped cream
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Vanilla ice cream
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Fresh berries
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A crisp, light salad for a brunch pairing
Tips for Success
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Fresh lemon juice beats bottled every time.
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Don’t skip chilling — the flavor and texture improve as they set.
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For neat edges, use silicone muffin cups or line with paper.
Storage
Store in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 2 months — just thaw overnight in the fridge before serving.
FAQ
Can I make these in a pie dish instead of mini pies?
Yes! Pour into a greased 9-inch pie dish and bake 25–30 minutes.
Why is it called “impossible pie”?
Because it “impossibly” makes its own layers during baking — crust, custard, and topping — without any assembly.
Can I make them dairy-free?
Yes, try coconut condensed milk and dairy-free butter substitute.
Final Thoughts
These Baby Lemon Impossible Pies are proof that sometimes the simplest recipes are the most magical. With minimal effort and a handful of pantry staples, you get a dessert that’s bright, beautiful, and perfect for sharing.
