Impossible Lemon Pie

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Bright, tangy, and surprisingly simple, Impossible Lemon Pie is a dreamy dessert that forms its own crust as it bakes. With just a handful of pantry staples, you can create a rich, creamy lemon filling layered over a golden base—all without fussing with a separate crust. It practically separates into layers on its own, earning its “impossible” name.

Whether you’re hosting a spring brunch, need a refreshing summer dessert, or just craving citrusy comfort, this pie hits the mark. The blend of lemon zest, juice, and buttery richness delivers that perfect sweet-tart balance. Serve it chilled or at room temp, dusted with powdered sugar or with a dollop of whipped cream.

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What Kind of Pie Dish Should I Use?

A standard 9-inch pie dish works beautifully here. Since the filling creates its own crust-like layer, avoid using deep-dish pans. A glass or ceramic pie plate helps monitor browning and results in even cooking. No need to grease the dish—the buttery batter takes care of that.

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Ingredients for the Impossible Lemon Pie

• 1 cup granulated sugar
• 1/2 cup Bisquick or other baking mix
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 2 cups whole milk
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

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How To Make the Impossible Lemon Pie

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Set out a 9-inch pie dish.

Step 2: Blend the Batter

In a blender or mixing bowl, combine sugar, Bisquick, eggs, butter, milk, lemon zest, lemon juice, vanilla, and salt. Blend or whisk until completely smooth and combined.

Step 3: Bake

Pour the mixture into the pie dish. Bake for 45 to 50 minutes, or until the center is set and the top is golden. A slight jiggle in the center is okay—it will firm up as it cools.

Step 4: Cool and Serve

Let the pie cool at room temperature for 1 hour, then refrigerate for at least another hour before slicing. Serve chilled with whipped cream or powdered sugar if desired.

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Serving and Storing Impossible Lemon Pie

This pie is best served chilled, allowing the lemon flavor to fully develop and the texture to firm up. It’s lovely for spring and summer but feels right any time of year. Store leftovers covered in the refrigerator for up to 4 days. Avoid freezing, as it may affect the texture.

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Frequently Asked Questions

How does this pie make its own crust?

Thanks to the Bisquick and egg combination, the batter separates during baking into a custard-like layer and a light crust base.

Can I use bottled lemon juice?

Fresh lemon juice is best for brightness, but bottled will work in a pinch. Just be sure it’s 100% lemon juice with no added sugar.

Can I make it dairy-free?

You can use dairy-free milk and plant-based butter. The texture may vary slightly, but the flavor will still shine.

Why is my pie jiggly in the center?

A slight jiggle is expected when removing from the oven. As it cools and chills, it sets into a creamy, sliceable consistency.

Can I double the recipe?

For best results, make two separate pies instead of doubling in one dish, which may not cook evenly.

Does it taste like lemon bars?

It has a similar tangy flavor, but the texture is more custard-like and less dense than a lemon bar.

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Want More Lemon Dessert Ideas?

If you’re a fan of bright citrus desserts, you’ll want to check out these other lemony favorites:

• Lemon Sugar Cookies for a chewy, sweet bite.
• Lemon Loaf Recipe that’s soft, moist, and topped with a zesty glaze.
• Cherry Chocolate Cheesecake if you want a deeper fruity contrast.
• Decadent Carrot Cake Bars for those who like spice with sweetness.
• Nutella French Toast Casserole for a cozy morning treat.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can revisit it whenever the lemon craving hits: Nina Dishes Pinterest

I love hearing your kitchen wins. Did you tweak the lemon level? Use Meyer lemons? Share how it turned out in the comments. Questions welcome too—let’s make baking fun together!

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