Baby Lemon Impossible Pies: Sweet, Tangy, and So Easy to Make!

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Baby Lemon Impossible Pies: Sweet, Tangy, and So Easy to Make!

If you’re looking for a dessert that combines the perfect balance of sweetness and tanginess while being super easy to prepare, Baby Lemon Impossible Pies are your answer. These delightful mini pies feature a creamy, custard-like filling made with lemons, baked inside a magically self-assembling cake base. The best part? No complicated crust is required, and the results always impress. Here’s how to make them step by step.

Ingredients You’ll Need

For this recipe, you’ll need simple pantry staples:

For the pie:

• 1 box yellow cake mix

• 4 large eggs

• 1/2 cup butter, melted

• 1/2 cup milk

For the lemon filling:

• 1 can (14 oz) sweetened condensed milk

• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)

• 1 teaspoon lemon zest

• 4 large egg yolks

• Optional: a pinch of salt

For garnish (optional):

• Powdered sugar

• Whipped cream

• Thin lemon slices or zest

Step-by-Step Instructions

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper. This ensures your pies release easily after baking.

Step 2: Make the Cake Base

1. In a medium bowl, combine the yellow cake mix, eggs, melted butter, and milk.

2. Beat with an electric mixer for 2–3 minutes until smooth and lump-free. The batter should be slightly thick but pourable.

3. Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula.

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