Description
Baby Lemon Impossible Pies are mini lemon pies with a creamy, tangy filling and buttery crust, perfect for parties or snacking. Easy to make, they pack big lemon flavor into adorable bite-sized treats.
Ingredients
Pie crust (homemade or store-bought)
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 large eggs
1/4 cup granulated sugar
2 tablespoons butter, melted
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out and cut pie crust into small rounds to fit into a mini muffin tin. Press crusts into the bottoms and sides of each cup.
- In a bowl, whisk together eggs, sugar, sweetened condensed milk, lemon juice, lemon zest, melted butter, and salt until smooth.
- Pour the lemon mixture over the crusts in each mini muffin cup, filling nearly to the top.
- Bake for 18–22 minutes, or until the filling is set and the edges are lightly golden.
- Cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Top with fresh berries for a fruity finish.
- Add shredded coconut to crust for extra texture.
- Incorporate cream cheese into filling for added richness.
- Use lime juice and zest for a key lime variation.
- Pipe meringue on top and brown for a mini lemon meringue pie version.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
