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Baby Lemon Impossible Pies

Baby Lemon Impossible Pies

  • Author: Amelia
  • Total Time: Approximately 3 hours (including chilling)
  • Yield: 8 servings 1x
  • Diet: Gluten Free (if gluten-free pie crust is used)

Description

Baby Lemon Impossible Pies are a creamy, tangy dessert featuring a luscious lemon custard baked in a buttery pie crust. With minimal ingredients and effortless preparation, this pie delivers a smooth texture and bright citrus flavor that’s perfect for any occasion, from casual gatherings to elegant parties.

Ingredients

Scale

Filling Ingredients

  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 3 large eggs
  • 1 tablespoon lemon zest (from about 1–2 lemons)

Crust

  • 1 pre-made or homemade 9-inch pie crust

Instructions

  1. Prepare the crust: Press your chosen pie crust evenly into a 9-inch pie dish. If using a pre-made crust, this step is quick and hassle-free. For homemade crusts, ensure it’s evenly rolled out and gently pressed to form the base.
  2. Mix the filling: In a large bowl, whisk together sweetened condensed milk, fresh lemon juice, eggs, and lemon zest until smooth. The mixture should be silky and slightly thickened, ready for baking.
  3. Pour and bake: Pour the filling into the prepared crust, smoothing the surface with a spatula. Bake in a preheated oven at 350°F (175°C) for about 35 to 40 minutes or until the filling just barely jiggles in the center but is set around the edges.
  4. Cool and chill: Once baked, allow the pie to cool to room temperature. Then refrigerate for at least 2 hours to fully set and develop flavor. This cooling time helps achieve the perfect creamy texture.
  5. Serve and enjoy: Slice your chilled Baby Lemon Impossible Pie, garnish if desired, and enjoy the luxurious balance of tangy, creamy goodness!

Notes

  • Fresh is best: Use freshly squeezed lemon juice and zest for the brightest, most vibrant flavor.
  • Don’t overbake: Keep an eye on the pie during baking to avoid a dry or cracked filling.
  • Chill properly: Refrigeration after baking significantly improves texture and taste.
  • Let eggs come to room temperature: This helps create a smoother filling without lumps.
  • Use a glass or ceramic pie dish: These materials promote even baking and a tender crust.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 0.5g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: lemon pie, impossible pie, creamy lemon dessert, easy lemon pie, gluten-free lemon pie, tart lemon custard

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