Baby Lemon Impossible Pies are a delightful twist on the classic 'impossible pie,' which gets its name from the magical way it forms its own crust while baking. Originating in the 1970s, this dish became popular for its simplicity and the way it transforms a few basic ingredients into a custardy, pie-like dessert. The addition of lemon gives it a refreshing zing, making it perfect for spring and summer gatherings. These mini pies are not only adorable but also incredibly easy to make, requiring no pie crust skills whatsoever. They're a great choice for anyone looking to impress with minimal effort.
These Baby Lemon Impossible Pies are best served chilled, making them a refreshing end to a meal. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. They also complement a light, fresh salad or a simple grilled chicken dish, balancing out savory flavors with their sweet and tangy notes. For a festive touch, garnish with a sprinkle of lemon zest or a few fresh berries.
Baby Lemon Impossible PiesServings: 12 mini pies
Ingredients1 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
DirectionsPreheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, melted butter, eggs, vanilla extract, salt, and lemon zest until smooth and well combined.
Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the pies are set and lightly golden on top.
Allow the pies to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Refrigerate for at least 1 hour before serving to allow the pies to set fully.
Variations & TipsFor a tropical twist, substitute lime juice and zest for the lemon, creating Baby Lime Impossible Pies. You can also add a tablespoon of poppy seeds to the batter for a subtle crunch and visual appeal. If you prefer a less sweet version, use unsweetened condensed milk and increase the lemon juice slightly to balance the flavors. For a gluten-free option, replace the all-purpose flour with almond flour or a gluten-free flour blend.
