Baby Lemon Impossible Pies Recipe

I first made these baby lemon impossible pies with condensed milk on a lazy weekend when I was craving something citrusy and comforting but didn’t want to deal with a complicated crust so I remembered a version of this dessert my grandmother used to make and decided to miniaturize it into ramekins for a fun modern twist

Because I love desserts that practically make themselves and fill the house with the smell of vanilla and lemon these little pies quickly became my go-to when guests pop by or when I want something sweet that looks fancy but takes very little effort to whip together

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Sweetened condensed milk – Provides rich creamy sweetness and helps bind the filling
• Eggs – Give the filling its structure and silky texture
• Lemon juice – Adds brightness and a tangy flavor that balances the sweetness
• Lemon zest – Intensifies the citrus aroma and flavor
• All-purpose flour – Creates a light base layer when baked with the filling
• Butter – Adds richness and smoothness to the filling
• Vanilla extract – Rounds out the flavor with a warm undertone
• Salt – Enhances all the other flavors and prevents the pie from being overly sweet

Tools You’ll Need

• Mixing bowl – To combine all the ingredients smoothly
• Whisk – Helps achieve a lump-free silky mixture
• Measuring cups and spoons – To ensure precise measurements
• Ramekins or muffin tin – Perfect for baking individual mini pies
• Oven mitts – Essential for safely removing hot ramekins from the oven
• Cooling rack – Allows the pies to set evenly after baking

Instructions

Step 1:

I preheat the oven to 350°F and lightly grease six small ramekins with butter or nonstick spray so the pies release easily once baked

Step 2:

In a large mixing bowl I whisk together 1 can of sweetened condensed milk with 2 eggs until smooth and well combined

Step 3:

Then I stir in 1/4 cup of lemon juice along with the zest of one lemon and I love how instantly fresh and fragrant it becomes

Step 4:

Next I melt 2 tablespoons of butter and let it cool slightly before adding it to the mix along with 1/4 cup of flour 1/2 teaspoon of vanilla extract and a pinch of salt and I stir until the batter is smooth and silky

Step 5:

I divide the mixture evenly between the prepared ramekins and place them on a baking sheet to make transferring to the oven easier

Step 6:

I bake the pies for 30 to 35 minutes or until the edges are golden and the centers are just set and gently wobbly

Step 7:

I let them cool on a wire rack for at least 15 minutes before serving warm or I chill them for a firmer custard texture

Tips

If you like your lemon flavor bold I sometimes add an extra teaspoon of zest

You can top these with whipped cream or fresh berries for a pretty presentation

I’ve also made them with a touch of coconut for a tropical twist and it pairs beautifully with the lemon

Ways to Serve

Warm with a scoop of vanilla ice cream

Chilled with powdered sugar and lemon slices

As part of a mini dessert tray for brunch or tea

Topped with fresh raspberries or blueberries

With a drizzle of lemon glaze or honey for extra shine

Frequently Asked Questions

Can I freeze these baby lemon impossible pies with condensed milk?

Yes just wrap each one tightly and freeze for up to 2 months then thaw in the fridge overnight

Can I use lime juice instead in this baby lemon impossible pies recipe with condensed milk?

Absolutely lime works wonderfully and gives a slightly more tropical twist

Do I need a crust for these baby lemon impossible pies with condensed milk?

No the magic of this recipe is that the flour settles slightly creating its own light base while baking

How do I know when the baby lemon impossible pies are done baking?

The edges should be golden and the center should jiggle slightly but not be liquid

See You in the Kitchen

I hope you try these baby lemon impossible pies with condensed milk and enjoy just how effortlessly delicious they are! Whether you serve them warm or chilled they’re always a hit and feel like a hug in dessert form. Don’t forget to share your twist on the recipe I love seeing how others make it their own.

Happy Cooking!

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