Ingredients:
• 1 can (14 oz) sweetened condensed milk
• ½ cup lemon juice
• 2 eggs
• ¼ cup melted butter
• ½ cup self-rising flour
• 1 tsp vanilla extract
• Zest of 1 lemon
Instructions:
1. Preheat your oven to 350°F (175°C). Grease or line your muffin tin with paper liners for easy removal after baking.
2. Mix the wet ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, vanilla extract, and lemon zest until well combined.
3. Add the dry ingredient: Slowly stir in the self-rising flour, mixing until everything is just combined. The batter will be quite thin, but that’s how it should be!
4. Pour into muffin tin: Divide the batter evenly among the muffin cups in your tin. The batter will puff up and form a custard-like filling as it bakes.
5. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
6. Cool and enjoy: Allow the pies to cool for a few minutes before serving. They’re best enjoyed warm or at room temperature.
Enjoy your Baby Lemon Impossible Pies!