Description
Indulge in the delightful experience of making a Baby Lemon Impossible Pie, a sweet treat that perfectly balances zesty lemon flavor with a creamy texture. This unique dessert features a surprising two-layer structure—an airy custard layer atop a soft cake-like base—that will impress your family and friends at any gathering. Whether served warm or chilled, this versatile pie is simple to prepare, making it an ideal choice for novice bakers and seasoned pros alike. Enjoy it as is, or elevate your dessert with whipped cream and fresh berries for an extra touch of indulgence.
Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 cup unsalted butter (melted)
- 1 cup whole milk (or almond milk)
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a blender or large bowl, combine sugar, flour, melted butter, milk, eggs, lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
- Grease a 9-inch pie dish and pour the mixture in.
- Bake for 45–50 minutes until golden brown on top and set in the center.
- Let cool for about 30 minutes before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For added flavor, consider substituting half the lemon juice with lime juice. To serve gluten-free, use gluten-free flour without compromising taste. Top with whipped cream or fresh berries for an enhanced presentation.