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Delicious mini lemon impossible pies freshly baked with a glossy lemon filling and crisp golden rims, arranged for serving.

Ina Garten–Inspired Baby Lemon “Impossible” Pies

These baby lemon pies are as easy as it gets—just mix everything in one bowl, bake in a muffin tin, and you’ve got little lemony treats that make their own crust. Dust with sugar, done. 🍋
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 mini pies
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Video

Ingredients
  

  • 1 can (14 oz / 397 g) sweetened condensed milk base for sweetness and creaminess
  • ½ cup (120 ml) lemon juice fresh gives best flavor, bottled works too
  • 2 large eggs for structure and richness
  • ¼ cup (60 g) unsalted butter, melted adds flavor and helps form the soft crust
  • ½ cup (65 g) self-rising flour if using all-purpose flour, add ½ tsp baking powder + pinch of salt
  • 1 tsp vanilla extract (optional) adds warmth and balance to the lemon

Equipment

  • 1 mixing bowl medium size, for whisking batter
  • 1 whisk (or hand mixer) to combine ingredients smoothly
  • 1 muffin tin 12-cup mini or standard size (will yield 12 minis or 6 regular pies)
  • 1 measuring cup set for flour, butter, lemon juice
  • 1 measuring spoons set for vanilla, baking powder if subbing
  • 1 small saucepan or microwave-safe bowl to melt butter
  • 1 cooling rack to let pies cool evenly
  • 1 knife or offset spatula to loosen pies from the tin
  • 1 fine mesh sieve or sifter for dusting powdered sugar (optional)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Mix condensed milk, lemon juice, zest, and egg yolks until smooth.
  3. Spoon into mini tart shells.
  4. Bake 12–15 min, cool, then chill.
  5. Bake 12–15 min, cool, then chill.

Video