Baby Lemon Impossible Pie (Print Version)
A magical self-layering lemon dessert that forms its own crust while baking, creating a sweet and tangy treat everyone will love.
# Ingredients:
01 -
1 cup granulated sugar
02 -
1/2 cup all-purpose flour
03 -
1/4 cup unsalted butter, melted
04 -
1 cup whole milk or almond milk
05 -
3 large eggs
06 -
1/4 cup fresh lemon juice (about 2 lemons)
07 -
Zest of 1 lemon
08 -
1 teaspoon vanilla extract
09 -
1 pinch of salt
# Steps to Follow:
01 -
Set your oven to 350°F (175°C) to begin warming up.
02 -
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.
03 -
Lightly grease a 9-inch pie dish with butter or non-stick spray.
04 -
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.
05 -
Remove the pie from the oven and let it cool for about 30 minutes. It will firm up as it cools.
06 -
Slice and serve the pie either at room temperature or chilled. Top with whipped cream or a sprinkle of powdered sugar if desired.
# Additional Notes:
01 -
Ensure the pie is baked long enough for it to set properly. A slightly firm texture is ideal, but avoid overbaking.
02 -
This pie tastes even better the next day after the flavors meld together. Store it in the fridge and serve chilled.
03 -
Use dairy-free milk and gluten-free flour to make this pie suitable for those with dietary restrictions.