Lemon Impossible Pie

5 from 6 votes

This Lemon Impossible Pie recipe is the easiest pie you’ll ever make—no lie. There’s no crust, you whiz all the ingredients together in a blender, then pour it into a pie dish and bake. The results are a smooth, creamy filling of a baked egg and a custard, and a kind of puff pastry-like crust at the bottom. Impossible? Yes, it’s kind of like magic!

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 265kcal

Author: Kathy Kingsley

Ingredients

2 cups almond or other milk
4 large eggs
¾ cup granulated sugar
½ cup all-purpose flour
½ tsp. baking powder
¼ tsp. salt
2 tsp. grated lemon zest
2 Tbs. fresh lemon juice
½ tsp. lemon paste or regular extract
Confectioners' sugar, for dusting

Instructions

Preheat the oven to 350°F. Grease a deep 9-inch pie pan.
Combine all of the ingredients, except the confectioners' sugar, and in a blender and process until blended. Pour into the prepared pie dish. Bake until center is firm and the top is golden brown, about 1 hour. The center will have a slight wobble to the center, which will set as it cools.
Set the pie on a wire rack and let cool completely. Just before serving, dust with confectioners' sugar, cut into wedges and serve.

Notes

Store the pie in the refrigerator, covered, for up to 5 days once it is cooled. You can also freeze the pie, it is best to keep it on a pie dish or similar tray then cover with kitchen wrap and freeze. Use within three months, allowing it to defrost thoroughly before eating

Nutrition