Baby Lemon Impossible Pie: A Sweet Treat You Can’t Resist
This baby lemon impossible pie combines a zesty lemon flavor with a rich, creamy texture that’s impossible to resist. It’s a simple and easy dessert that separates into two layers while baking: a smooth custard on top and a cake-like texture on the bottom. Whether you're a beginner or an experienced baker, this recipe is straightforward and sure to impress.
Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour use gluten-free flour for a gluten-free option
- 1/4 cup unsalted butter melted
- 1 cup whole milk or almond milk for dairy-free
- 3 large eggs
- 1/4 cup fresh lemon juice about 2 lemons
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to begin warming up.
- Mix the Ingredients: In a blender or large bowl, combine sugar, flour, melted butter, milk, eggs, lemon juice, lemon zest, vanilla, and salt. Blend or whisk until smooth and well mixed.
- Prepare the Pie Dish: Lightly grease a 9-inch pie dish with butter or non-stick spray.
- Pour and Bake: Pour the mixture into the pie dish and place it in the preheated oven. Bake for 45–50 minutes or until the top is golden brown and the center is set.
- Cool Down: Remove the pie from the oven and let it cool for about 30 minutes. It will firm up as it cools.
- Serve: Slice and serve the pie either at room temperature or chilled. Top with whipped cream or a sprinkle of powdered sugar if desired.
Notes
- Expert Tip: Ensure the pie is baked long enough for it to set properly. A slightly firm texture is ideal, but avoid overbaking.
- Make-Ahead: This pie tastes even better the next day after the flavors meld together. Store it in the fridge and serve chilled.
- Allergy-Friendly: Use dairy-free milk and gluten-free flour to make this pie suitable for those with dietary restrictions.