Description
This Baby Lemon Impossible Pie with Condensed Milk is the ultimate easy dessert that’s light, creamy, and bursting with fresh lemon flavor. With a custardy filling and a self-forming crust, this “impossible” pie lives up to its name. It’s perfect for warm weather days, brunches, or whenever you crave something sweet but refreshing. Made with just a few pantry staples and fresh lemons, it’s quick to prepare and always a crowd favorite.
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- ½ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- ½ cup unsalted butter, melted
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish generously with butter or nonstick spray.
- In a large bowl, whisk together the sweetened condensed milk, eggs, melted butter, lemon juice, and vanilla extract until smooth.
- Add the flour, baking powder, salt, and lemon zest. Whisk until the batter is well combined and free of lumps.
- Pour the mixture into the prepared pie dish.
- Bake for 55-60 minutes, or until the top is golden and the center is set but still slightly wobbly.
- Remove from the oven and let cool completely on a wire rack. For a firmer texture, refrigerate for at least 2 hours before serving.
- Garnish with additional lemon zest or thin lemon slices before serving.
Notes
- Fresh lemon juice and zest are key to achieving the best flavor.
- Refrigerating the pie after cooling makes it easier to slice cleanly.
- For an extra indulgent twist, serve with whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg