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Baby Lemon Impossible Pies

Baby Lemon Impossible Pies
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Baby Lemon Impossible Pies are a creamy, tangy dessert with a smooth lemon filling that sets naturally without a crust. This fuss-free pie features a buttery, crumbly base formed during baking, offering a perfect balance of bright citrus flavor and silky texture. Ideal for potlucks, family dinners, or anytime you crave a refreshing, easy-to-make dessert bursting with lemon goodness.

Ingredients

Scale

Wet Ingredients

  • 1 can (14 oz) sweetened condensed milk
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 4 tablespoons unsalted butter, melted (plus extra for greasing)

Dry Ingredients

  • 1/4 cup all-purpose flour (or gluten-free flour blend for GF option)

Instructions

  1. Preheat and prepare the baking dish: Preheat your oven to 350°F (175°C). Generously butter a 9-inch pie plate or similar baking dish to prevent sticking and enhance the buttery crust.
  2. Combine the wet ingredients: In a medium bowl, whisk together the sweetened condensed milk, eggs, fresh lemon juice, and lemon zest until fully blended and smooth. This mixture forms the tangy, creamy base of the pie.
  3. Add dry ingredients and melted butter: Sprinkle the flour evenly over the wet mixture and gently fold it in to avoid lumps. Then, pour the melted butter around the edges of the prepared pie dish to create the signature crust that forms during baking.
  4. Pour and bake: Carefully pour the combined batter into the prepared dish, letting the butter settle naturally along the edges. Place the pie on the center rack of the oven and bake for about 40 to 45 minutes, or until the top is golden and the filling is set but still slightly jiggly at the center.
  5. Cool and chill: Allow the pie to cool to room temperature before transferring it to the refrigerator for at least three hours to fully set. This chilling step is essential for achieving that perfect creamy texture that Baby Lemon Impossible Pies are known for.

Notes

  • Use fresh lemons for the juice and zest to achieve superior flavor and brightness.
  • Mix ingredients gently to keep the filling smooth without incorporating too much air.
  • Butter the dish generously to help create the natural buttery crust.
  • Look for a slight jiggle in the center as a sign of perfect doneness to avoid overbaking and dryness.
  • Chill the pie completely before serving to ensure it holds its shape and texture.

Nutrition

Keywords: lemon pie, impossible pie, no crust pie, creamy lemon dessert, easy lemon pie, gluten free lemon pie, tangy lemon dessert

Find it online: https://mealsbymary.com/baby-lemon-impossible-pies/