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–+ servings

Impossible Lemon Pie

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A magical three-layer dessert that forms from one simple blender batter. This easy pie creates its own crust, creamy custard middle, and golden top layer while baking. Perfect balance of bright lemon flavor and sweetness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 4 large eggs room temperature
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 tablespoon lemon zest
  • 1 1/2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt

Equipment

  • 9-inch pie dish
  • Blender
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
  2. Add all ingredients to a blender: sugar, melted butter, eggs, flour, lemon juice, lemon zest, milk, vanilla extract, and salt.
  3. Blend until smooth and well combined, about 30 seconds. The mixture will be thin, like slightly thick pancake batter.
  4. Pour the mixture into the prepared pie dish.
  5. Bake for 35-40 minutes, or until the top is golden and the center is mostly set with just a slight jiggle.
  6. Let cool completely at room temperature to allow the three layers to form.

Notes

Use fresh lemons instead of bottled juice for the best flavor. Whole milk is recommended for the creamiest custard layer. The pie can be served at room temperature or chilled. For variations, try using lime juice instead of lemon, or add fresh blueberries to the batter. The pie can be made dairy-free using coconut milk, or gluten-free using almond flour.

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