Description
Baby Lemon Impossible Pie is light, zesty, and impossibly easy to bake. It creates its own crust and creamy lemon filling, delivering a sweet slice of sunshine in every bite.
Ingredients
1 cup sugar
4 large eggs
1/2 cup unsalted butter, melted
1 cup whole milk
1 cup all-purpose flour (or gluten-free blend)
2 tsp baking powder
1/2 cup fresh lemon juice
Zest of 1 lemon
Pinch of salt
Optional toppings: powdered sugar, whipped cream, fresh berries
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
2. Whisk sugar and eggs in a large bowl until light and fluffy.
3. Add melted butter, milk, lemon juice, and zest. Whisk to combine.
4. Fold in flour, baking powder, and salt until just blended (don’t overmix).
5. Pour batter into pie dish — it will form layers during baking.
6. Bake 30–35 minutes until golden and center is set.
7. Cool at room temperature before slicing.
8. Serve chilled or at room temp with powdered sugar or cream.
Notes
Always use fresh lemons for best flavor.
Avoid overmixing the batter to keep texture light.
Cool completely before slicing for neat cuts.
Refrigerate leftovers up to 3–4 days or freeze up to 2 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: baby lemon impossible pie, lemon pie recipe, easy lemon pie, citrus desserts