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Impossible Lemon Pie

This Impossible Lemon Pie is a magical dessert that creates three distinct layers—a soft bottom crust, a creamy middle, and a delicate, golden top—all from one simple batter. With bright, tangy lemon flavor and a no-fuss preparation, it’s perfect for novice bakers who want an impressive treat without the extra work.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 4 large eggs at 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
  • Pinch salt

Equipment

  • Blender
  • 9-inch pie dish
  • Oven

Method
 

  1. Preheat your oven to 350°F and lightly grease a 9-inch pie dish.
  2. Place all ingredients – granulated sugar, melted unsalted butter, eggs, all-purpose flour, fresh lemon juice, lemon zest, whole milk, vanilla extract, and a pinch of salt – into a blender.
  3. Blend on high until the mixture is smooth and well combined, about 30-60 seconds. The batter will be quite liquid, which is expected.
  4. Pour the blended batter directly into your prepared pie dish.
  5. Bake in the preheated oven for 35-40 minutes, or until the top turns a beautiful golden color and the center is mostly set with a slight jiggle.
  6. Remove the pie from the oven and allow it to cool at room temperature. As it cools, the mixture will naturally separate into three distinct layers.
  7. For best results, refrigerate the pie for at least two hours before serving to ensure the layers are fully set and clean slices can be achieved.

Notes

For the best flavor and texture, ensure your eggs are at room temperature and use fresh, bright lemons for both juice and zest. The use of whole milk is important to achieve the luxurious custard-like middle layer, and any substitution may alter the final texture. Refrigerating the pie for at least two hours is key, as this allows the layers to fully set. This recipe is forgiving and perfect for beginners – just blend, pour, and let the magic happen in the oven.