Baby Lemon Impossible Pie: A Sweet Treat You Can’t Resist

Name: Baby Lemon Impossible Pie: A Sweet Treat You Can’t Resist
Total time: 10 min
Ingredients: 1 cup granulated sugar; 1/2 cup all-purpose flour use gluten-free flour for a gluten-free option; 1/4 cup unsalted butter melted; 1 cup whole milk or almond milk for dairy-free; 3 large eggs; 1/4 cup fresh lemon juice about 2 lemons; Zest of 1 lemon; 1 teaspoon vanilla extract; 1 pinch of salt

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Total: 10

Servings: 8

Author : Jada Parker

Baby Lemon Impossible Pie: A Sweet Treat You Can’t Resist

Ingredients

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1 cup granulated sugar1/2 cup all-purpose flour use gluten-free flour for a gluten-free option1/4 cup unsalted butter melted1 cup whole milk or almond milk for dairy-free3 large eggs1/4 cup fresh lemon juice about 2 lemonsZest of 1 lemon1 teaspoon vanilla extract1 pinch of salt

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Instructions

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Step 1

Preheat the Oven: Set your oven to 350°F (175°C) to begin warming up.

Step 2

Mix the Ingredients: In a blender or large bowl, combine sugar, flour, melted butter, milk, eggs, lemon juice, lemon zest, vanilla, and salt. Blend or whisk until smooth and well mixed.

Step 3

Prepare the Pie Dish: Lightly grease a 9-inch pie dish with butter or non-stick spray.

Step 4

Pour and Bake: Pour the mixture into the pie dish and place it in the preheated oven. Bake for 45–50 minutes or until the top is golden brown and the center is set.

Step 5

Cool Down: Remove the pie from the oven and let it cool for about 30 minutes. It will firm up as it cools.

Step 6

Serve: Slice and serve the pie either at room temperature or chilled. Top with whipped cream or a sprinkle of powdered sugar if desired.