Baby Lemon Impossible Pies 🍋🥧✨
Sunshine in bite-size form—these little lemon pies are soft, tangy, and melt in your mouth. With a creamy citrus filling and a golden finish, they’re the perfect cozy homemade treat.
Ingredients 🛒
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice
- 2 eggs
- ¼ cup melted butter
- ½ cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions 👩🍳
- Preheat: Set oven to 350°F (175°C). Grease or line a muffin tin.
- Mix filling: In a large bowl, whisk condensed milk, lemon juice, eggs, melted butter, vanilla, and zest until smooth.
- Add flour: Stir in self-rising flour gently until combined.
- Fill tins: Pour batter evenly into muffin cups (about ¾ full).
- Bake: Bake 18–22 minutes until golden and set. Centers should be slightly firm.
- Cool: Let pies cool in pan for 10 minutes, then transfer to wire rack.
- Serve: Enjoy warm or chilled—soft, tangy, and irresistible.
Tips
- Extra indulgence: Dust with powdered sugar or top with whipped cream.
- Variation: Add shredded coconut for a tropical twist.
- Serving idea: Perfect for tea parties, brunch, or as a refreshing summer dessert.
Details
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: ~35 minutes
- Kcal: ~180 per mini pie
Caption & Engagement
Caption: “Baby Lemon Impossible Pies—bite-size sunshine with cozy homemade charm 🍋🥧✨”
- Comment prompt: “Would you enjoy them plain or with whipped cream?”
- Rotating closers: “Save for your next tea party.” • “Tag a friend who loves lemon desserts.” • “Soft, tangy, melt-in-your-mouth bliss.”