Baby Lemon Impossible Pies
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
Directions:
1. Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or line it with paper liners.
2. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until smooth and well combined.
3. Add the self-rising flour and lemon zest to the mixture and gently stir until just incorporated.
4. Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
6. Allow the mini pies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
7. Serve chilled or at room temperature for a creamy, tangy treat.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: Approximate calories per serving: 150 | Servings: 12
Tips:
1. For an extra burst of flavor, consider adding a pinch of salt to balance the sweetness.
2. Serve with a dollop of whipped cream or a sprinkle of powdered sugar for a delightful presentation.
3. These pies can be stored in the refrigerator for up to 3 days for the best taste and texture.
