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Deliciously sweet Lemon Impossible Pie with creamy filling and crust that forms on its own.

Lemon Impossible Pie

A light and easy pie that bakes its own layers, reminiscent of lemon custard. Perfect for quick desserts without the hassle of a crust.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Let them sit at room temperature for 10 minutes before using.
  • 1.75 cups milk Whole milk is recommended for the best texture.
  • 3/4 cup sugar Can reduce the sugar slightly if desired.
  • 1/2 cup melted butter Cool slightly before mixing to avoid scrambling the eggs.
  • 1/2 cup all-purpose flour Measure carefully to avoid a bready texture.
  • 1/4 cup fresh lemon juice Fresh juice is preferred for the best flavor.
  • 1 tablespoon lemon zest Use the yellow part only for the best aroma.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a standard 9-inch pie dish lightly.
  2. In a blender, combine eggs, milk, sugar, melted butter, flour, lemon juice, lemon zest, vanilla extract, and a pinch of salt.
  3. Blend for about 20-30 seconds until smooth, ensuring not to overmix.
  4. Pour the mixture into the prepared pie dish; it will be thin, similar to pancake batter.
  5. Bake in the preheated oven for 45-55 minutes. The top should look golden and the center should jiggle slightly when shaken.
  6. Cool on the counter for at least 30 minutes, then chill for 2 hours for clean slices if desired.

Notes

Serve cold with a sprinkle of powdered sugar. Consider adding berries on the side for a refreshing touch. For extra flavor variations, try adding more lemon zest or mix in some shredded coconut before baking.