Step 1

Preheat your oven to 350°F (175°C).

Step 2

Start with separating egg yolks and whites.

Step 3

In a bigger bowl combine egg yolk, butter, condensed milk, milk, lemon zest. Whisk until smooth.

Step 4

Once the mix is smooth add lemon juice, all purpose flour and whisk to make a smooth batter.

Step 5

Prep the muffins pan brush it with melted butter.

Step 6

Whisk the egg white for form soft peaks. Transfer these whisked egg whites to the bowl where we have combined other lemon custard pie ingredients.

Step 7

Add vanilla extract and gently fold in these whisked whites to make a soft fluffy batter

Step 8

Divide the batter evenly into the muffin cups, filling each about three-quarters full.

Step 9

Bake for 22–25 minutes, or until the tops are set and lightly golden. A toothpick inserted should come out clean or with just a few moist crumbs.

Step 10

Cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar just before serving. And Enjoy these luscious Baby lemon Impossible pies.