Introduction
Desserts have a unique way of bringing joy to any gathering, and the Baby Lemon Impossible Pie is no exception. This delightful treat combines the tangy freshness of lemon with the creamy sweetness of condensed milk, all baked into a custard-like pie with a light, cakey texture. What makes this recipe truly special is its “impossible” nature—it forms its own crust as it bakes, eliminating the need for a separate pastry base.
Perfect for both novice bakers and experienced cooks, this recipe requires minimal effort and just a handful of ingredients. Whether you’re hosting a dinner party, looking for a quick family dessert, or simply craving something sweet with a citrusy kick, Baby Lemon Impossible Pies are sure to impress.
The Recipe: Baby Lemon Impossible Pies
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice
- 2 eggs
- ¼ cup melted butter
- ½ cup self-rising flour
Instructions
- Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures even baking and helps the pie set properly. - Prepare the Batter
In a mixing bowl, combine the sweetened condensed milk, lemon juice, eggs, and melted butter. Whisk until the mixture is smooth and well incorporated. - Add the Flour
Gradually add the self-rising flour to the wet ingredients, stirring gently to avoid lumps. The batter should be thin and pourable, similar to a pancake batter. - Bake the Pies
Pour the batter into greased ramekins or a pie dish, filling them about two-thirds full. Place them in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set. - Cool and Serve
Allow the pies to cool slightly before serving. They can be enjoyed warm or chilled, depending on your preference. For an extra touch, garnish with a dusting of powdered sugar or a dollop of whipped cream.
Tips for Success
- Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice rather than bottled.
- Butter Substitute: If preferred, coconut oil can replace melted butter for a slightly different flavor profile.
- Storage: These pies can be refrigerated for up to 3 days, though they are best enjoyed fresh.
Conclusion
The Baby Lemon Impossible Pie is a testament to how simple ingredients can come together to create something truly magical. Its effortless preparation and delicious results make it a go-to dessert for any occasion. The contrast between the zesty lemon and the sweet, creamy filling ensures every bite is a delightful experience.
Whether you’re baking for a crowd or just treating yourself, this recipe is sure to become a favorite. So, gather your ingredients, preheat your oven, and let the magic of the “impossible” pie work its charm!