Prepare to be amazed by the culinary magic of the Baby Lemon Impossible Pie – a dessert that seemingly creates its own layers during baking. This delightful treat combines the brightness of fresh lemon with a creamy, custard-like texture that will leave your taste buds dancing and your guests wondering how it’s possible.
Ingredients
US Measurements
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
Metric Measurements
- 400 ml sweetened condensed milk
- 120 ml fresh lemon juice
- 2 large eggs
- 60 ml unsalted butter, melted
- 60 grams self-rising flour
- 5 ml vanilla extract
- Zest of 1 lemon
Step-by-Step Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or 8×8 inch baking pan thoroughly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, eggs, melted butter, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Gently fold in the self-rising flour and lemon zest, stirring until just incorporated. Be careful not to overmix.
- Pour and Bake: Pour the mixture into the prepared baking dish. The batter will look thin and somewhat separated – this is completely normal and part of the “impossible” magic.
- Baking Process: Bake for 40-45 minutes, or until the top is golden brown and the pie has a slight wobble in the center when gently shaken.
- Cooling: Remove from the oven and let cool completely at room temperature. The pie will continue to set as it cools.
- Serving: Once cooled, slice and serve. Optional: dust with powdered sugar or top with fresh berries.
Cooking Times and Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 40-45 minutes
- Total Time: 55-60 minutes
- Servings: 8-10 slices
Nutritional Information (per serving)
- Calories: 250
- Carbohydrates: 30g
- Protein: 5g
- Fat: 12g
- Sugar: 25g
- Calcium: 15% Daily Value
Expert Cooking Tips and Tricks
- Use fresh lemon juice for the brightest flavor
- Ensure all ingredients are at room temperature for even mixing
- Don’t overmix the batter – this can prevent the natural layering effect
- Use a light-colored baking dish to monitor browning
- Let the pie cool completely to achieve the perfect texture
Recipe Variations and Substitutions
- Lime Variation: Replace lemon juice and zest with lime for a tangy twist
- Gluten-Free Option: Use a gluten-free all-purpose flour blend with 1 tsp baking powder
- Reduced Sugar: Use a sugar-free sweetened condensed milk alternative
- Dairy-Free: Use coconut condensed milk and plant-based butter
- Add Texture: Sprinkle sliced almonds or coconut flakes on top before baking
Frequently Asked Questions
Q: Why is it called an “Impossible” Pie? A: The pie creates its own layers during baking, seemingly “impossibly” separating into a custard-like base and a delicate top crust.
Q: Can I make this ahead of time? A: Yes! The pie can be made 1-2 days in advance and stored in the refrigerator.
Q: My pie didn’t form distinct layers. What went wrong? A: This can happen due to overmixing or using different ingredient temperatures. Follow the recipe precisely for best results.
Q: Can I freeze this pie? A: While possible, the texture may change. It’s best enjoyed fresh or refrigerated.
Q: How do I know when the pie is done? A: The top should be golden brown, and the center should have a slight wobble when gently shaken.
Storage and Make-Ahead Tips
- Refrigeration: Store in an airtight container for up to 4 days
- Room Temperature: Best consumed within 2 days
- Freezing: Not recommended due to potential texture changes
- Make-Ahead: Prepare the batter up to 24 hours in advance, storing covered in the refrigerator
Indulge in the magical world of the Baby Lemon Impossible Pie – a dessert that’s as delightful to make as it is to eat!