Baby Lemon Impossible Pies are a delightful classic-style dessert that magically forms its own crust while baking, with a sweet, tangy lemon filling and a soft, custard-like texture, perfect for quick treats, tea time, or family gatherings, and requiring minimal effort with simple pantry ingredients; Ingredients: 1 can (14 oz) sweetened condensed milk, ½ cup fresh lemon juice, 2 large eggs, ¼ cup melted butter, optional additions for a bigger flavor include 1 teaspoon vanilla extract, finely grated lemon zest for extra freshness, and a pinch of salt to balance sweetness; Instructions: Preheat your oven to 175°C (350°F) and lightly grease a muffin tin or small ramekins, in a mixing bowl whisk together the sweetened condensed milk and lemon juice until thickened, add the eggs one at a time and whisk until smooth, then mix in the melted butter, vanilla if using, lemon zest, and salt, stirring until fully combined, pour the batter evenly into the prepared muffin cups filling them about three-quarters full, bake for 20–25 minutes until the tops are lightly golden and the centers are set but still slightly soft, remove from the oven and allow to cool completely as they will firm up while cooling, then chill for at least 1 hour for best texture, serve plain or dusted lightly with powdered sugar or topped with whipped cream and thin lemon slices for an elegant finish, these baby lemon impossible pies are loved for their bright citrus flavor, creamy interior, and magical self-forming base, making them a timeless dessert that feels impressive yet is incredibly easy to make.