Baby Lemon Impossible Pies are a delightful twist on the classic ‘impossible pie,’ which gets its name from the magical way it forms its own crust while baking. Originating in the 1970s, this dish became popular for its simplicity and the way it transforms a few basic ingredients into a custardy, pie-like dessert. The addition of lemon gives it a refreshing zing, making it perfect for spring and summer gatherings. These mini pies are not only adorable but also incredibly easy to make, requiring no pie crust skills whatsoever. They’re a great choice for anyone looking to impress with minimal effort.
These Baby Lemon Impossible Pies are best served chilled, making them a refreshing end to a meal. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. They also complement a light, fresh salad or a simple grilled chicken dish, balancing out savory flavors with their sweet and tangy notes. For a festive touch, garnish with a sprinkle of lemon zest or a few fresh berries.
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Baby Lemon Impossible Pies
Servings: 12 mini pies
Ingredients
1 cup sweetened condensed milk
1/2 cup fresh lemon juice
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Zest of 1 lemon
Directions
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This dish would disappear in a flash every time my mom made it during those crazy times.
There wasn’t a single bite left of this dish by the end of dinner. It was that good!.
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