Baby Lemon Impossible Pies

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup lemon juice (freshly squeezed for best flavor)
• 2 large eggs
• 1/4 cup melted butter
• 1/2 cup self-rising flour
• 1 teaspoon vanilla extract
  Zest of 1 lemon

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Grease a standard muffin tin or line it with cupcake liners.
   Mix the Wet Ingredients:
3. In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until smooth and well combined.
4. Add the Dry Ingredients:
   Gently fold in the self-rising flour and lemon zest. Mix until just combined, being careful not to overmix.
5. Fill the Muffin Tin:
   Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full.
6. Bake:Bake for 18–22 minutes, or until the tops are lightly golden and the centers are set. A toothpick inserted into the center should come out clean.
7. Cool & Serve:
   Allow the pies to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
   Serve chilled or at room temperature.
   Serving Suggestions:
   Dust with powdered sugar for a pretty finish.
   Top with a dollop of whipped cream and a lemon slice for extra flavor and presentation.