Baby Lemon Impossible Pies

Ingredientes

Ingredients:

1 can (14 oz) sweetened condensed milk

1/2 cup lemon juice (freshly squeezed for best flavor)

2 large eggs

1/4 cup melted butter

1/2 cup self-rising flour

1 teaspoon vanilla extract

Zest of 1 lemon

Instruções

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease a standard muffin tin or line it with cupcake liners.

Mix the Wet Ingredients:

In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until smooth and well combined.

Add the Dry Ingredients:

Gently fold in the self-rising flour and lemon zest. Mix until just combined, being careful not to overmix.

Fill the Muffin Tin:

Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full.

Bake:

Bake for 18–22 minutes, or until the tops are lightly golden and the centers are set. A toothpick inserted into the center should come out clean.

Cool & Serve:

Allow the pies to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.

Serve chilled or at room temperature.

Serving Suggestions:

Dust with powdered sugar for a pretty finish.

Top with a dollop of whipped cream and a lemon slice for extra flavor and presentation.

Notas

Mini lemon pies with a creamy, tangy filling and a soft, cake-like crust that forms “impossibly” as they bake. Perfect for a refreshing dessert or teatime treat.