Soft, custardy & magically layered mini lemon pies
These “impossible” pies form their own layers while baking—no crust needed! Light, tangy, creamy, and perfect for lemon lovers.
📝 Ingredients
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1 can (14 oz / 395 g) sweetened condensed milk
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½ cup fresh lemon juice
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2 large eggs
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¼ cup melted butter (unsalted)
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½ cup self-rising flour
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1 teaspoon vanilla extract
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Optional: powdered sugar or lemon zest (for garnish)
👩🍳 Instructions
Step 1: Preheat & Prepare
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Preheat oven to 170°C / 340°F
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Grease a muffin tin or small ramekins well
Step 2: Mix Wet Ingredients
In a mixing bowl, whisk together:
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Condensed milk
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Lemon juice
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Eggs
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Melted butter
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Vanilla extract
Mix until smooth and creamy.
Step 3: Add Flour
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Gently whisk in the self-rising flour
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Mix just until combined
👉 Do not overmix
Step 4: Fill the Molds
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Pour batter evenly into muffin cups (about ¾ full)
Step 5: Bake
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Bake for 20–25 minutes
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Tops should be lightly golden and centers just set
Step 6: Cool & Set
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Remove from oven and cool completely
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As they cool, the pies will naturally form layers:
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Soft base
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Creamy lemon custard center
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Light golden top
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🍽 Serving Suggestions
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Dust with powdered sugar
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Add lemon zest on top
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Serve chilled for best flavor
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Perfect with tea or coffee ☕🍋
🌟 Tips for Best Results
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Use fresh lemon juice for the best taste
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Do not overbake—pies should stay soft
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Chill for 1–2 hours for a firmer texture
📦 Storage
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Store in the refrigerator
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Keeps well for 3–4 days in an airtight container
