Description

These delightful little lemon pies come together in a flash and just like magic, they create their own delicate crust as they bake. With a creamy citrusy center and a whisper of vanilla, they’re sunshine in a muffin tin. Whether served for dessert or alongside a cozy cup of tea, these baby pies are a breeze to make and even easier to love.

Ingredients

Scale

1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
2 large eggs
1/4 cup melted butter
1/2 cup self-rising flour
1 teaspoon vanilla extract
Zest of 1 lemon
Powdered sugar (for dusting)

Instructions

Preheat the oven:
Preheat your oven to 350°F (175°C).
Lightly grease a standard muffin tin or spritz with nonstick spray.
Mix wet ingredients:
In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until smooth and creamy.
Add dry ingredients:
Gently fold in the self-rising flour and lemon zest just until combined no overmixing here!
Fill the muffin tin:
Pour the batter evenly into the muffin cups, filling each about 3/4 full.
Bake:
Bake for 18–22 minutes, or until the tops are lightly golden and set to the touch.
Cool and serve:
Let the pies cool in the tin for 10 minutes before transferring them to a wire rack.
Once completely cool, dust with powdered sugar and serve.

Notes

Don’t have self-rising flour? You can substitute with 1/2 cup all-purpose flour + 3/4 tsp baking powder + 1/8 tsp salt.
Store leftovers in an airtight container in the fridge for up to 3 days.
Want extra zing? Add a tiny splash of lemon extract for a bold citrus punch.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 180
Sugar: 17g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: <1g
Protein: 3g
Cholesterol: 45mg

Keywords: lemon impossible pies, baby lemon pies, easy lemon dessert, self-crusting pies, summer dessert