Baby Lemon Impossible Pies
These mini lemon pies are magically soft, creamy, and slightly tangy, with a delicate golden crust that forms while baking—making them truly “impossible” to resist!
Ingredients:
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice
2 large eggs
¼ cup unsalted butter, melted
½ cup self-rising flour
1 teaspoon vanilla extract
Zest of 1 lemon
Powdered sugar, for dusting
Directions:
Salt in the mop, just a tablespoon is enough, my grandmother always did that! And what results!
I don’t think I’d ever get tired of eating this. It’s that good
PISTACHIO PINEAPPLE CAKE
Ammonia in the washing machine, this is what happens to the clothes if you do it: unthinkable
TIME-HONORED FLAKINESS: RUTH’S GRANDMA’S PIE CRUST
How to Make an Eggshell Tea Fertilizer for Plants
