Baby Lemon Impossible Pies

Baby Lemon Impossible Pies

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
• 1 cup graham cracker crumbs
• ¼ cup granulated sugar
• ¼ cup shredded coconut

Directions:

1. Preheat the oven to 350°F (180°C) and grease a muffin tin.
2. In a mixing bowl, combine sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest. Mix until smooth.
3. In a separate bowl, mix graham cracker crumbs, sugar, and shredded coconut.
4. Spoon a layer of the crumb mixture into each muffin tin cavity.
5. Pour the lemon mixture over the crumb mixture, filling each cavity about ¾ full.
6. Bake for 15-20 minutes, or until the pies are set and golden brown.
7. Allow the pies to cool before serving.
   Tips:

• You can top the pies with whipped cream or fresh berries for extra flavor.
• Make sure to properly measure the ingredients for the best results.
• Store any leftovers in the refrigerator for up to 3 days.
• Experiment with different citrus fruits for a unique twist on this recipe.
  Prep time: 10 minutes
  Calories: 250 per serving (1 pie)