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baby lemon impossible pie recipe
Sophia James

Baby Lemon Impossible Pie

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This baby lemon impossible pie forms its own layers while baking—zesty, creamy, and impossibly easy for any spring or summer occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups milk whole milk preferred
  • 4 large eggs room temperature
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter melted and cooled
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
  2. Zest and juice lemons, avoiding bitter pith.
  3. Blend milk, eggs, sugar, flour, butter, lemon juice and zest, vanilla, and salt until smooth.
  4. Pour mixture into pie plate and bake for 45–50 minutes, until top is golden and a knife 1 inch from edge comes out clean.
  5. Cool on a wire rack for 1 hour, then refrigerate for 2 hours for best texture.
  6. Dust with powdered sugar before serving. Add berries or lemon slices for garnish.

Nutrition

Serving: 1sliceCalories: 225kcalCarbohydrates: 31gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 105mgSodium: 120mgFiber: 0.5gSugar: 25g

Notes

Use a blender for best results to achieve proper layer separation. Let the pie fully cool and chill before serving to allow layers to set.

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