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Baby Lemon Impossible Pie Recipe

Baby Lemon Impossible Pie Recipe

One-bowl lemon custard pie that bakes itself into a crisp, golden crust around a silky filling, brightened by fresh lemon juice and zest.
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Prep Time 10 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 240 kcal

Ingredients
  

Pie Mixture

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 0.5 cup fresh lemon juice
  • 1 tbsp lemon zest finely grated
  • 3 tbsp unsalted butter melted
  • 1 pinch salt

Instructions
 

Pie Mixture

  • Preheat oven to 350°F (175°C). Grease a 9-inch pie pan with butter.
  • In a large bowl, whisk eggs and sugar until pale, about 30 seconds.
  • Add milk, lemon juice, zest, melted butter, and salt; whisk until silky smooth.
  • Pour mixture into the prepared pan. Bake on the center rack 35–40 minutes until golden edges form and the center jiggles slightly.
  • Cool on a wire rack 15 minutes, then refrigerate at least 2 hours until set.

Notes

For best results, bring eggs and milk to room temperature to ensure even baking.
Use fresh lemon juice and fully dissolve sugar to create a smooth texture and prevent graininess.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 28g
Keyword Baby Lemon Impossible Pie Recipe, impossible pie, lemon custard, one-bowl pie, self-crusting pie
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