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Mini crustless lemon pies that bake into layers of soft, tangy custard and golden top—no crust needed!

Baby Lemon Impossible Pies

Mini crustless lemon pies that bake into layers of soft, tangy custard and golden top—no crust needed!
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sweetened condensed milk
  • ½ cup fresh lemon juice
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter melted
  • 3 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Zest of 1 lemon

Equipment

  • mixing bowl
  • whisk
  • 12-cup muffin tin
  • Oven

Method
 

  1. Preheat oven to 350°F and grease a muffin tin.
  2. Whisk together all ingredients until smooth.
  3. Pour batter into muffin cups (¾ full).
  4. Bake 18–20 minutes, or until set and golden.
  5. Cool completely, then chill for 1 hour before serving.

Notes

Try lime instead of lemon for a tropical variation
Use almond flour for gluten-free version
Serve with whipped cream or berries