Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, melted butter, eggs, vanilla extract, salt, and lemon zest until smooth and well combined.
Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the pies are set and lightly golden on top.
Allow the pies to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Refrigerate for at least 1 hour before serving to allow the pies to set fully.
Variations & Tips
For a tropical twist, substitute lime juice and zest for the lemon, creating Baby Lime Impossible Pies. You can also add a tablespoon of poppy seeds to the batter for a subtle crunch and visual appeal. If you prefer a less sweet version, use unsweetened condensed milk and increase the lemon juice slightly to balance the flavors. For a gluten-free option, replace the all-purpose flour with almond flour or a gluten-free flour blend.
These Baby Lemon Impossible Pies turned out so beautiful! Will make these again! (Page 2 ) | June 26, 2025
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