Baby Lemon Impossible Pie (Print Version)
Tangy lemon blended with creamy filling and golden crust—all in one simple bake.
# Ingredients:
→ Main
01 -
1 cup granulated sugar
02 -
1/2 cup all-purpose flour
03 -
1/4 cup unsalted butter, melted
04 -
1 cup whole milk
05 -
3 large eggs
06 -
1/4 cup fresh lemon juice
07 -
Zest of 1 lemon
08 -
1 teaspoon vanilla extract
09 -
1 pinch salt
# Steps:
01 -
Set oven to 350°F (175°C) and allow to preheat thoroughly.
02 -
In a blender or large bowl, blend together granulated sugar, all-purpose flour, melted unsalted butter, whole milk, large eggs, fresh lemon juice, lemon zest, vanilla extract, and salt until mixture is fully smooth.
03 -
Lightly coat a 9-inch pie dish with unsalted butter or non-stick cooking spray.
04 -
Pour the blended mixture into the prepared pie dish and place in preheated oven. Bake for 45–50 minutes until surface is golden and the center is firm.
05 -
Take pie out of the oven and let rest for 30 minutes to allow the structure to set.
06 -
Slice once fully set. Present at room temperature or chilled. For garnish, finish with whipped cream or a dusting of powdered sugar if desired.
# Notes:
01 -
For a gluten-free preparation, substitute all-purpose flour with an equal measure of gluten-free flour. To make this dairy-free, use almond milk in place of whole milk and a dairy-free butter alternative.