Lemon Impossible Pies

These Lemon Impossible Pies are a magical dessert that creates their own crust while baking! With a creamy, custard-like texture and a burst of bright lemon flavor, they are the perfect combination of sweet and tangy. Best of all, they are incredibly easy to make with just a few simple ingredients.

Ingredients:

1 can (14 oz) sweetened condensed milk
½ cup lemon juice (freshly squeezed for the best flavor)
2 eggs
¼ cup melted butter
½ cup self-rising flour
1 teaspoon vanilla extract
Zest of 1 lemon (adds extra citrusy goodness)

How to Make Lemon Impossible Pies:

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or use individual ramekins for mini pies.

2. Prepare the Batter

In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, vanilla extract, and lemon zest until smooth.

Gradually add the self-rising flour, mixing until fully incorporated and lump-free. The batter will be thin but will set beautifully as it bakes.

3. Pour and Bake

Pour the batter into the prepared pie dish. Bake for 30-35 minutes, or until the top is golden brown and the center is set but slightly jiggly.

For mini pies, reduce the baking time to 20-25 minutes.

4. Cool & Serve

Let the pie cool completely before slicing. The magic happens as it cools—the flour settles at the bottom, creating a light crust, while the center remains creamy and custardy.

Dust with powdered sugar, top with fresh berries, or add a dollop of whipped cream for extra indulgence!

Helpful Tips for the Best Lemon Impossible Pies:

Use Fresh Lemons – Freshly squeezed lemon juice gives the best tangy flavor.
Don’t Overmix – Mix until just combined to keep the texture light and silky.
Let It Cool – The pie will continue to set as it cools, making slicing easier.
Customize the Flavor – Add a touch of coconut flakes or almond extract for a unique twist.

Serving Suggestions:

Enjoy your Lemon Impossible Pie in a variety of ways:

Classic: Serve chilled with a dusting of powdered sugar.
With Whipped Cream: A dollop of freshly whipped cream balances the tartness.
Berry Topping: Fresh blueberries, raspberries, or strawberries add a fruity contrast.
Ice Cream Pairing: Vanilla ice cream makes it even more indulgent.

Nutritional Information (Per Serving):

Calories: 230
Carbohydrates: 32g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Sugar: 24g
Calcium: 10%

Storage & Leftovers:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Reheat: Enjoy cold or warm a slice in the microwave for 10-15 seconds.

Frequently Asked Questions (FAQs):

Can I use all-purpose flour instead of self-rising flour?
Yes! Just add ½ teaspoon baking powder and a pinch of salt to the all-purpose flour.

Can I make this ahead of time?
Absolutely! This pie tastes even better after chilling overnight.

Can I make this gluten-free?
Yes! Substitute with gluten-free self-rising flour or mix ½ cup almond flour + ½ teaspoon baking powder.

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Conclusion:

Lemon Impossible Pies are a simple yet irresistible dessert that’s perfect for any occasion. With their creamy texture, bright citrus flavor, and effortless preparation, they’re sure to become a favorite. Give this recipe a try and enjoy the magic of an impossibly good pie!