Baby Lemon Impossible Pie
This Baby Lemon Impossible Pie is a delightful dessert that magically forms its own crust while baking. Its creamy lemon filling and light texture make it a perfect treat for any occasion.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 set measuring cups and spoons
- 1 9-inch pie dish
- 1 oven
Ingredients
- 1 cup granulated sugar
- 1 cup milk
- ½ cup unsalted butter, melted
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- powdered sugar for dusting optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter or cooking spray.
- In a mixing bowl, whisk together the sugar, milk, melted butter, flour, baking powder, and salt until smooth.
- Add in the eggs, lemon zest, and fresh lemon juice. Whisk until fully combined and the mixture is light and airy.
- Pour the batter into the prepared pie dish. Do not worry if it seems runny; it will form its own crust during baking.
- Bake in the preheated oven for 60 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Once done, remove from the oven and let it cool for about 15 minutes. The pie will deflate slightly as it cools.
- Serve warm or cold, dusted with powdered sugar if desired.
Notes
For a stronger lemon flavor, you can increase the amount of lemon zest or juice.
This pie can be stored in the refrigerator for a few days; it can be enjoyed either chilled or at room temperature.
Serve it with whipped cream or a scoop of vanilla ice cream for an extra special treat.