Lemon Impossible Pie
A unique and creamy dessert that forms its own crust while baking, bursting with refreshing lemon flavor, low in calories, and gluten-free.
Ingredients
For the Pie
- 1 cup Fresh lemon juice Bright zestiness, refreshing flavor.
- 1/2 cup Butter, melted Adds richness and moisture.
- 1 cup Sugar Sweetness balances the tartness of the lemon.
- 2 cups Milk Contributes to the creamy consistency.
- 1 cup All-purpose flour Helps create the pie’s unique texture.
- 3 large Eggs Binds ingredients and provides structure.
- 1 teaspoon Vanilla extract Enhances the overall flavor profile.
- 1 pinch Salt Balances sweetness and elevates flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a pie dish with butter or cooking spray to ensure easy removal.
- In a large mixing bowl, combine melted butter, sugar, milk, and fresh lemon juice, whisking until smooth.
- Add the eggs, one by one, mixing thoroughly after each addition.
- Fold in the flour, vanilla extract, and a pinch of salt until just combined.
- Let the batter rest for a few minutes while preparing the dish.
Cooking
- Pour the batter into the prepared pie dish.
- Bake in the preheated oven for about 40-45 minutes, or until the top is golden and slightly firm to the touch.
- Look for a custard-like center that holds together but gently jiggles.
- Remove from the oven and allow the pie to cool at room temperature.
Serving
- Once cooled, slice your Lemon Impossible Pie into wedges.
- Serve chilled or at room temperature for the best flavor and texture.
- Consider garnishing with fresh lemon zest or mint leaves for an added burst of freshness and visual appeal.
Notes
For the best results, let the pie cool completely for better slicing. Try using lime juice instead of lemon for a different flavor profile. Dust with powdered sugar before serving for an elegant touch. Store extras in an airtight container to keep them fresh longer. If making in advance, chill it overnight for deep flavors.