Baby Lemon Impossible Pies Recipe with Condensed Milk

If you’re searching for a dessert that’s both delightful and deceptively simple, look no further than the Baby Lemon Impossible Pies Recipe with Condensed Milk. These mini lemon custard pies are a treat for the senses, offering a zesty lemon flavor encased in a golden, slightly crisp exterior. The magic? They form their own crust as they bake, eliminating the need for traditional pie dough.

🍋 What Are Baby Lemon Impossible Pies Recipe with Condensed Milk?

At first glance, these pies might seem like a complex dessert. However, their name—impossible—hints at the delightful surprise they hold. The batter, when poured into muffin tins, separates during baking to create a self-formed crust, custard filling, and a golden top. The result is a mini pie that’s both impressive and incredibly easy to make.

🧾 Ingredients You’ll Need

To whip up these delectable pies, gather the following ingredients:

• 1/2 cup lemon curd: Adds a rich, tangy flavor.
• Grated rind of 1 lemon: Enhances the citrus aroma.
• 100g (2/3 cup) plain flour: Provides structure.
• 125g butter, melted and cooled: Ensures a tender texture.
• 395g can sweetened condensed milk: Sweetens and binds the ingredients.
• 250ml (1 cup) milk: Adds creaminess.
• 4 egg yolks: Creates a rich custard base.
• 4 egg whites: Whipped to soft peaks to lighten the batter.
• Icing sugar, for dusting: Adds a finishing touch.

👩‍🍳 Step-by-Step Guide to Making aby Lemon Impossible Pies Recipe with Condensed Milk

1. Preheat and Prepare

Begin by preheating your oven to 180°C (160°C for fan-forced). Grease and flour two 6-cup muffin pans to ensure the pies release easily after baking.

2. Mix the Wet Ingredients

In a large bowl, beat the egg yolks and lemon curd together using an electric mixer for 3–4 minutes until the mixture becomes pale and thick. Add the lemon rind and flour, mixing until combined. Pour in the melted butter and beat until fully incorporated. Gradually add the sweetened condensed milk and milk, blending until well combined.

3. Whip the Egg Whites

In a separate clean bowl, use an electric mixer to whip the egg whites until soft peaks form. Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, fold in the remaining egg whites in two additions until just combined.

4. Fill the Muffin Cups

Divide the batter evenly between the muffin cups. Bake for 20–22 minutes, or until the tops are set but the centers still have a slight wobble. Let the pies cool completely in the pan before removing them. Dust with icing sugar before serving.

💡 Tips for Perfect baby lemon impossible pies recipe with condensed milk

• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smoother batter.
• Don’t Skip the Zest: The lemon zest adds essential oils that give these pies their bright lemon flavor.
• Keep an Eye on Baking Time: Over-baking can result in a dry custard. Remove from the oven as soon as the centers are just set.
• Serve Chilled or at Room Temperature: Both ways are delicious, with the texture of the custard becoming even creamier after refrigeration.

🔄 Variations and Substitutions

• Key Lime Twist: Substitute lemon juice and zest with fresh lime for mini key lime impossible pies.
• Coconut Flair: Stir shredded coconut into the batter for a tropical flavor.
• Bisquick Option: For a classic retro Bisquick approach, swap out the flour for a standard baking mix.
• Gluten-Free: Use a 1:1 gluten-free flour blend for an easy gluten-free dessert.

🧊 Storing and Reheating

Store leftover Baby Lemon Impossible Pies in an airtight container in the refrigerator for up to 3–4 days. They’re delicious cold or warmed slightly in the microwave. Dust with powdered sugar just before serving to ensure it doesn’t dissolve into the custard surface.

🍽 Serving Suggestions

These Baby lemon impossible pies shine on their own, but you can pair them with fresh berries, whipped cream, or even a drizzle of lemon curd for extra zing. They make a great sweet treat at brunches, potlucks, or holiday gatherings.

🛒 Why You’ll Love This Recipe

• Easy and Quick: No need to roll out pastry dough. The batter magically separates into layers as it bakes.
• Fresh & Tangy: Uses fresh lemon juice and lemon zest for that bold citrus flavor.
• Perfect Individual Portions: Baked in a muffin tin for easy serving and portion control.
• Retro Charm: An old-fashioned impossible pie concept that never goes out of style.

📌 Final Thoughts

The Baby Lemon Impossible Pies Recipe with Condensed Milk is a delightful dessert that’s both simple to make and impressive to serve. Whether you’re hosting a gathering or treating yourself, these pies are sure to be a hit. Their self-forming crust and creamy lemon filling make them a unique addition to any dessert table.

For more delicious recipes and tips, visit Recipes by Clare.

Enjoy your baking adventure!