Baby Lemon Impossible Pies Recipe
These Baby Lemon Impossible Pies are delightful miniature tarts bursting with tangy lemon flavor and creamy sweetness. Made with fresh lemon juice and zest, sweetened condensed milk, and a light, airy meringue fold, these pies have a luscious texture and a perfectly balanced taste. Perfect for individual servings, they’re ideal for parties, teatime treats, or a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 8 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Filling
- Fresh lemons, juiced and zested (about 2 medium lemons)
- 1 can (14 oz) sweetened condensed milk
- 2 eggs, separated
- 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Prepare oven and tins: Preheat your oven to 350°F (175°C) and grease mini pie tins thoroughly to prevent sticking.
- Mix lemon base: In a mixing bowl, combine the fresh lemon juice, lemon zest, sweetened condensed milk, and egg yolks. Stir the mixture well until completely smooth and homogenous.
- Add dry ingredients: Gradually incorporate the all-purpose flour and sugar into the lemon mixture, stirring gently to blend without overmixing.
- Beat egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form, ensuring they are light and airy for folding into the batter.
- Fold in meringue: Carefully fold the beaten egg whites into the lemon batter, maintaining as much air as possible to keep the filling light.
- Fill pie tins: Pour the combined batter evenly into the prepared mini pie tins, filling each almost to the top.
- Bake: Place the mini pies in the oven and bake for 20-25 minutes, or until the filling is set and slightly golden on top.
- Cool and serve: Let pies cool completely in the tins before removing. Serve chilled or at room temperature.
Notes
- Use fresh lemons for the best tart flavor; bottled lemon juice will alter the taste.
- Ensure egg whites are beaten to stiff peaks to help the filling become light and fluffy.
- Greasing the mini pie tins well helps with easy removal after baking.
- These mini pies can be stored in the refrigerator for up to 3 days.
- For a richer flavor, you may lightly brush the tops with melted butter before baking.
Keywords: lemon pie, mini pies, dessert, sweetened condensed milk, lemon dessert, homemade pie, easy baking
Find it online: https://hannahdelgado.com/baby-lemon-impossible-pies-recipe/
