Go Back
Impossible Lemon Pie Cupcakes dusted with powdered sugar, featuring a creamy custard-like lemon filling with a light self-forming golden crust, served on a dessert plate for an easy homemade American citrus treat.

Impossible Lemon Pie Cupcakes

Easy self-crusting lemon pie cupcakes made in a blender with sweetened condensed milk, fresh lemon juice, and butter. Creamy, tangy, and perfectly sweet, these individual lemon desserts are ready in just over 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 14-ounce can sweetened condensed milk
  • ½ cup fresh lemon juice
  • 3 large eggs
  • ½ cup all-purpose flour
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Powdered sugar for dusting

Equipment

  • Blender
  • 12-cup muffin tin
  • measuring cups
  • Measuring spoons
  • Citrus juicer
  • Microplane or zester
  • cooling rack
  • butter knife
  • fine mesh sieve

Method
 

  1. Preheat the oven to 350°F (175°C) and generously grease a 12-cup muffin tin.
  2. Add the sweetened condensed milk, lemon juice, eggs, flour, melted butter, vanilla, and lemon zest to a blender.
  3. Blend for about 30 seconds until smooth and slightly frothy.
  4. Fill each muffin cup about three-quarters full.
  5. Bake for 20–25 minutes, until lightly golden with centers that are just set.
  6. Cool in the pan for 10 minutes.
  7. Carefully loosen with a butter knife and transfer to a cooling rack.
  8. Dust generously with powdered sugar before serving.

Notes

Always use fresh lemon juice.
Grease the muffin tin well.
Let the pies cool before removing.
Delicious served warm or chilled.
Store refrigerated for up to 5 days.