Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 large eggs
  • 1/3 cup (65g) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 3/4 cup (95g) self-rising flour
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your muffin tin thoroughly. Note: Don't forget the sides of the cups!
  2. In a large bowl, whisk the melted butter and sweetened condensed milk until smooth. until the mixture looks glossy and uniform.
  3. Add the eggs one at a time, followed by the lemon juice and zest, mixing until the batter is velvety and pale yellow. Note: Adding eggs slowly prevents them from separating.
  4. Gently fold in the self rising flour and salt; mix until just combined to avoid a tough crust. until no white streaks remain.
  5. Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full. Note: Leave room for the rise.
  6. Bake in the center rack of the oven for 20-22 minutes until the edges are set and the tops are lightly golden.
  7. Remove from the oven and let the pies cool in the tin for at least 15 minutes to allow the custard to set. Note: They will jiggle if you pull them out too soon.
  8. Carefully run a knife around the edges to pop out the Mini Lemon Impossible Pies.