Mini Lemon Impossible Pies
Mini Lemon Impossible Pies combine a rich custard filling with a zesty lemon flavor, offering a unique twist on the classic Impossible Pie. Easy to make and customizable, these bite-sized treats are perfect for any occasion.
Ingredients
- 1/2 cup of lemon curd
- Zest of 1 lemon
- 100 g 2/3 cup all-purpose flour
- 125 g melted butter cooled
- 395 g can of sweetened condensed milk
- 250 ml 1 cup milk
- 4 egg yolks
- 4 egg whites
- Icing sugar for dusting
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and grease and flour two 6-cup muffin pans.
Step 2
- In a large bowl, use an electric mixer to beat the egg yolks and lemon curd for 3 to 4 minutes, or until the mixture is pale and thick. Add the lemon zest and flour, then beat until well combined. Stir in the melted butter and mix until fully incorporated. With the mixer on low speed, gradually add the sweetened condensed milk and milk, beating until the mixture is smooth and well combined.
Step 3
- In a separate clean bowl, use an electric mixer to whisk the egg whites until soft peaks form. Gently fold one-third of the egg whites into the flour mixture, then fold in the remaining egg whites in two batches, ensuring the mixture is just combined (a few lumps may remain). Pour the batter into the prepared muffin pans.
- Bake for 20 to 22 minutes, or until the pies are firm but the center is still slightly wobbly. Allow the pies to cool completely in the pan before serving. Dust with icing sugar before serving.