Baby Lemon Impossible Pies

### How to Make Baby Lemon Impossible Pies

1. **Prepare the crust:** Press crushed cookies or graham cracker crumbs into mini pie tins or muffin cups.
2. **Mix the filling:** Whisk together sweetened condensed milk, eggs, lemon juice, and zest until smooth.
3. **Bake:** Pour the filling over the crust and bake until the pies set with a delicate golden top.
4. **Cool and serve:** Let them cool completely, then refrigerate before serving for the best texture.

### Tips for the Best Results

* Use freshly squeezed lemon juice for the brightest flavor.
* Don’t overbake — the filling should be just set, slightly wobbly in the center.
* Chill the pies well before serving to enhance their creamy texture.
* Garnish with a little whipped cream or a sprinkle of powdered sugar for extra charm.

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### Final Thoughts

Baby Lemon Impossible Pies are a delightful, fuss-free dessert that combines simple ingredients with a bit of baking magic. Whether you’re an experienced baker or just starting out, these pies are guaranteed to become a favorite. Perfect for any occasion or just because — give them a try and enjoy that irresistible lemony goodness in every bite!

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