Baby Lemon Impossible Pies

• active time: 10 minutes
• total time: 40 minutes

Ingredients

For the Pies 1 sheet puff pastry (thawed if frozen)

3 large eggs, separated

½ cup fresh lemon juice

2 tsp lemon zest

1 can (14 oz) sweetened condensed milk

½ cup whole milk or heavy cream

¼ cup all-purpose flour

2 tbsp unsalted butter, melted

½ tsp vanilla extract

Powdered sugar (for dusting)

Fresh mint leaves (for garnish)

Directions

Step 1 – Prep the Pastry ShellsPreheat oven to 350°F (175°C). Roll puff pastry slightly and cut into circles to fit muffin tins or mini tart pans. Press pastry circles into the tins, prick lightly with a fork, and bake 8–10 minutes until lightly golden. Remove and let cool.

Step 2 – Make the Lemon Custard BaseIn a mixing bowl, whisk together egg yolks, lemon juice, zest, condensed milk, milk, flour, melted butter, and vanilla until smooth.

Step 3 – Beat Egg WhitesIn a separate bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture — this creates the natural “impossible” layers when baked.

Step 4 – Fill and BakeSpoon the mixture into the baked pastry shells, filling nearly to the top. Bake for 20–25 minutes until the tops are set but centers still have a slight jiggle. Cool completely.

Step 5 – Finish & ServeDust with powdered sugar and top each pie with a fresh mint leaf. Serve chilled or at room temperature.

Nutrition

• Serving Size: 12
• Calories: 150 kcal
• Total Sugars: 14 g
• Protein: 4 g