Here’s a classic Lemon Impossible Pie — light, creamy, and magically forms its own layers 🍋✨
Lemon Impossible Pie
Serves: 6–8
Time: ~10 min prep + 45 min bake
Ingredients
- ½ cup (115 g) melted butter
- ¾ cup sugar
- ½ cup plain flour
- 2 cups milk
- 4 eggs
- Zest of 1 lemon
- ½ cup fresh lemon juice (about 2 lemons)
- 1 tsp vanilla extract
- Pinch of salt
- Icing sugar, to dust (optional)
Instructions
- Preheat oven to 180°C / 350°F. Lightly grease a pie dish.
- Whisk sugar and flour together in a bowl.
- Add eggs, whisk until smooth.
- Stir in melted butter, milk, lemon zest, lemon juice, vanilla, and salt.
- The mixture will be very thin — that’s normal.
- Pour into the pie dish.
- Bake 40–45 minutes, until set and lightly golden on top.
- Cool completely (it firms up as it cools).
- Dust with icing sugar before serving.
What Makes It “Impossible”?
As it bakes, the batter separates into:
- A soft base
- A creamy lemon custard middle
- A light, fluffy top
Serving Ideas
- With whipped cream or crème fraîche
- Fresh berries on the side
- Extra lemon zest on top for zing
If you’d like, I can:
- Make it extra tangy
- Adapt it for gluten-free
- Turn it into individual mini pies
- Reduce sugar for a lighter version
Just tell me 🍋
