Description

This Baby Lemon Impossible Pie Without Coconut is a light, refreshing dessert that practically makes itself. With fresh lemon juice and zest, this easy pie separates into three beautiful layers while baking—a soft crust, creamy custard center, and golden top. No need for a pie crust, and no coconut in sight! Whether you’re serving it at a family gathering or just want a simple treat with your afternoon tea, this pie is an effortless showstopper.

Ingredients

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4 large eggs (room temperature)
2 cups whole milk (room temperature)
½ cup unsalted butter (melted and slightly cooled)
¾ cup granulated sugar
½ cup fresh lemon juice
1 teaspoon lemon zest (or up to 2 teaspoons for stronger flavor)
1 teaspoon vanilla extract
½ cup all-purpose flour (sifted)
Pinch of salt
Optional: powdered sugar for dusting

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with butter or non-stick spray.
In a large mixing bowl, whisk the eggs until slightly frothy.
Add the milk, melted butter, sugar, lemon juice, lemon zest, and vanilla extract. Whisk until well combined and smooth.
Sift in the flour and salt. Gently whisk until smooth. The batter will be very liquid—that’s expected!
Pour the batter into the prepared pie dish.
Bake for 50 to 55 minutes, or until the top is golden and the center jiggles slightly.
Let the pie cool at room temperature for at least 1 hour before slicing.
Optional: Dust with powdered sugar before serving.

Notes

Use fresh lemons for the best flavor—bottled juice won’t do this pie justice.
Don’t skip greasing the pie dish, even though the pie forms its own crust.
For a firmer texture, chill the pie in the refrigerator before slicing.

Prep Time: 10 minutes
Cook Time: 50-55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 8
Calories: 270
Sugar: 20g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 6g
Cholesterol: 130mg