Description

This Impossible Lemon Pie is a no-crust, blender-friendly dessert that magically separates into layers while baking. With tangy lemon, a soft custard center, and a golden base, it’s the perfect quick pie to chill and slice for any occasion.

Ingredients

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

Instructions

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

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

3. Pour the mixture into the pie dish.

4. Bake for 45 to 50 minutes until the top is golden and the center is set with a slight jiggle.

5. Cool at room temperature for 1 hour.

6. Refrigerate for at least another hour before slicing and serving.

Notes

Use fresh lemon juice for the brightest flavor.

A glass pie dish helps monitor the browning.

Let the pie chill fully before slicing for the best structure.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 225
Sugar: 23g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 0.5g
Protein: 5g
Cholesterol: 95mg

Keywords: lemon pie, impossible pie, Bisquick dessert