What is impossible pie?

Impossible pie is a no-fuss dessert that separates into multiple layers as it bakes. First, the flour sinks to form a crust-like bottom. Then, the eggs and milk create a custard center, while the sugar forms a soft, golden top. Despite its layered finish, it all starts from a single batter—hence the term "impossible."

How do you keep lemon pie from getting soggy?

To prevent sogginess, allow the pie to cool completely before refrigerating. Additionally, avoid covering it too soon. Steam trapped inside can drip back onto the crust. Also, ensure the pie is baked until the center jiggles only slightly. Underbaking is a common cause of excess moisture.

Can you use whole eggs in lemon pie filling?

Yes, whole eggs are crucial in Lemon Impossible Pie . The yolks provide richness and color, while the whites contribute to the structural integrity of the layers. Without them, the pie won’t set properly or form clean layers.

Why does my lemon pie filling get watery?

If your filling turns watery, it may be due to overmixing or using ingredients at the wrong temperature. For example, using cold milk can affect emulsification. Also, avoid bottled lemon juice, which often contains additives that interfere with the custard's chemistry.

Can you make Lemon Impossible Pie dairy-free?

Absolutely. Replace whole milk with full-fat coconut milk and use dairy-free butter substitutes. Although the flavor will shift slightly, the pie still separates into layers. Add a splash of almond extract for a flavor boost that complements the lemon.

How long does Lemon Impossible Pie last in the fridge?

Properly stored, the pie stays fresh for 3 to 4 days. Use an airtight container or tightly wrap the pie plate to avoid exposure to air. Although the texture may soften slightly over time, the flavor remains vibrant.

Is Lemon Impossible Pie freezer-friendly?

Freezing is not ideal because the custard texture changes when thawed. However, if necessary, freeze individual slices tightly wrapped. Thaw in the fridge and expect some separation or wateriness in the texture.

Can I use bottled lemon juice instead of fresh?

Although you can technically use bottled juice, it’s not recommended. Freshly squeezed lemons offer better acidity and flavor. Bottled juice often contains preservatives that can make the filling taste flat and reduce its ability to set properly.

Lemon Impossible Pie – 3-Layer Magic with No Crust Needed!

Description

This Foolproof Lemon Impossible Pie is a magical, self-layering dessert that separates into a creamy custard base and a golden, cake-like top—all from one simple batter. It’s bursting with fresh lemon flavor, easy to make in a blender, and uses pantry staples you likely already have on hand. Perfect for spring gatherings or when you want a bright, citrusy dessert without the fuss.

Ingredients

4 large whole eggs, room temperature
1 cup granulated sugar (adjust slightly to taste)
1/2 cup all-purpose flour
1/2 cup melted unsalted butter
2 cups whole milk
1/4 cup freshly squeezed lemon juice
1 tbsp lemon zest (optional, but recommended)
1 tsp vanilla extract

1/4 tsp salt

Instructions

Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or non-stick spray. Ensure all ingredients are at room temperature.
Blend Batter: Add eggs, sugar, flour, melted butter, milk, lemon juice, zest, vanilla, and salt to a blender. Blend for 30–45 seconds until smooth. Avoid overmixing.
Bake: Pour the batter into the prepared pie dish. Place in the center of the oven and bake for 45–55 minutes.
Check Doneness: The top should be golden and the center should jiggle slightly without appearing liquid. The edges may pull away from the dish when done.

Cool: Let cool on a wire rack. The pie will continue to set as it cools. Chill before serving if you prefer a firmer custard texture.

Notes

For the brightest flavor, always use freshly squeezed lemon juice and freshly grated zest.
Don’t skip the cooling step—this allows the pie to finish setting.

Serve chilled or at room temperature, optionally with whipped cream or fresh berries.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 290
Fat: 15g
Carbohydrates: 33g
Protein: 6g