Here’s a simple and delicious recipe for Baby Lemon Impossible Pies!
Baby Lemon Impossible Pies
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice (freshly squeezed is best)
- 2 large eggs
- ¼ cup melted butter
- ½ cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions:
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
-
Prepare the Batter:
- In a medium-sized bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, and vanilla extract until smooth. Make sure everything is well combined.
-
Add Zest:
- Stir in the lemon zest for a bright, citrusy flavor boost.
-
Bake:
- Pour the batter into greased individual pie dishes or ramekins (you should get about 4-6 servings, depending on the size of your containers).
- Place them on a baking sheet to catch any spills and bake in the preheated oven for 25-30 minutes. The pies are done when they are set in the center and lightly golden on top.
-
Cool and Serve:
- Let the pies cool slightly before serving. They can be served warm, at room temperature, or chilled in the refrigerator for a few hours.
- Optional: garnish with a little extra lemon zest or whipped cream for a special touch!
These Baby Lemon Impossible Pies are perfectly sweet, tart, and creamy with a lovely lemon flavor. The best part is that they practically make themselves—such an easy, tasty dessert! Enjoy!
