Description
Baby Lemon Impossible Pies combine creamy lemon custard and fluffy cake layers baked in one simple pie. This sweet treat bursts with tangy citrus flavor and a light, tender texture.
Ingredients
1 box yellow cake mix
1 (14 oz) can sweetened condensed milk
3 large eggs
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a mini muffin tin or use mini pie tins.
2. In a large bowl, whisk together cake mix, sweetened condensed milk, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
3. Pour batter evenly into prepared mini tins, filling about 3/4 full.
4. Bake for 20–25 minutes or until golden and a toothpick inserted comes out clean.
5. Allow pies to cool completely in the tin.
6. Dust with powdered sugar before serving, if desired.
Notes
Use key lime juice for a tangy twist.
Serve chilled or at room temperature.
Top with fresh berries or whipped cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 22g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon pie, mini pies, impossible pie, citrus dessert