Baby Lemon Impossible Pies Recipe with Condensed Milk

These adorable mini pies are bright, lemony, and impossibly easy thanks to the magic of sweetened condensed milk! They form their own soft crust while baking and are perfect for brunch, dessert, or sunny afternoon snacking.

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Prep Time 10

Cook Time 25

Resting time 10

Total Time 45

Servings: 4

Course: Dessert, Snacks

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

1 14 oz can sweetened condensed milk
2 large eggs
¼ cup unsalted butter melted and slightly cooled
½ cup all-purpose flour
¼ cup fresh lemon juice from 2 lemons
1 tablespoon lemon zest
1 teaspoon vanilla extract
¼ cup milk any kind works
Pinch of salt
Powdered sugar for garnish

Equipment

1 Mixing bowl
1 Hand whisk or electric mixer
1 Muffin tin (12-cup)
1 Citrus zester
1 Measuring Cups & Spoons
1 Blender (optional)

Method

Preheat oven to 350°F (175°C). Lightly grease your muffin tin or line with cupcake liners.
Blend or whisk: In a bowl, combine sweetened condensed milk, eggs, melted butter, lemon juice, lemon zest, milk, vanilla, and salt. Whisk until smooth.
Add flour: Mix in flour until batter is evenly combined. You can also blend all ingredients together for a silkier texture.
Pour batter evenly into muffin cups, filling each about ¾ full.
Bake for 22–26 minutes, or until the centers are set and tops are just golden.
Cool in the pan for 10 minutes, then carefully remove and let cool fully on a wire rack.
Dust with powdered sugar before serving. Optional: add whipped cream or berries on top!

Notes

These pies set more as they cool, so don't worry if they look slightly jiggly out of the oven.
Chill for a cool treat, or enjoy them slightly warm!
Store in the fridge in a sealed container for up to 4 days.