This is a no‑crust, custardy lemon pie made with pantry staples—ideal for brunch, a cozy dinner dessert, or any time you need a sweet pick‑me‑up. It tastes like bright sunshine in pie form: creamy, tangy, with a hint of vanilla and just the right sweetness. Using basic ingredients like milk, eggs, and lemon juice, it’s lighter than heavy cream desserts—and perfect for spring or summer.
Ingredients
- 2 cups milk
- ¾ cup sugar
- ½ cup Bisquick baking mix
- 4 eggs
- ¼ cup melted & cooled butter
- 1½ tsp vanilla extract
- ¼ cup lemon juice (bottled is fine; fresh works too!)
Tools needed
- 9″ pie plate
- Blender (or whisk and bowl)
- Oven
Substitutions & add‑ins
- Use self‑rising flour if no Bisquick (add 1½ tsp baking powder + ¼ tsp salt per cup)
- Swap half lemon juice for lime or add zest for extra zing
- Fold in 1 cup unsweetened coconut for a tropical twist
How to Make Impossible Lemon Pie
- Preheat & prep: Preheat oven to 350°F. Grease a 9″ pie plate.
- Blender magic: Add all ingredients to a blender. Blend on low for 3 minutes until smooth.
- Rest: Pour mixture into the pie plate. Let sit 5 minutes to let the Bisquick hydrate.
- Bake: Bake for 40 minutes until the center is set but still slightly jiggly.
- Cool & serve: Let cool completely, then chill in the fridge. Slice and serve with whipped cream or a dusting of powdered sugar.
You’ll notice a delightful layer separation—custardy top and crusty base—just like the classic Impossible Pie!
What to Serve with Impossible Lemon Pie
Pair with a dollop of whipped cream and fresh berries (like raspberries or blackberries). Serve alongside iced tea, Aperol spritz, or a cool rosé. Garnish with mint or lemon zest for a professional touch.
Tips for Making It Perfect
- Use room‑temp ingredients for even blending.
- Rest before baking to let the flour absorb moisture—this helps the crust form.
- Watch doneness: It should jiggle slightly in the center when you take it out—it will firm as it cools.
- Add zest! Even bottled juice tastes brighter with a touch of fresh lemon zest.
Storage Instructions
- Refrigerate in a sealed container for up to 1 week.
- Freeze slices in a freezer bag for up to 3 months. Thaw overnight and warm slightly if desired.
General Information
Impossible Lemon Pie became popular in the 1970s thanks to Bisquick’s “Impossible Pie” innovation—simple to assemble, yet elegant and satisfying. It’s a delightful twist on classic custard pies and fits beautifully into seasonal menus or retro-themed gatherings.
Frequently Asked Questions
Q1: Can I use fresh lemon juice?
Absolutely! Fresh juice—and a bit of zest—makes it even brighter.
Q2: Can I double this in a 9×13 pan?
Yes, double ingredients and bake ~50 minutes, or until set.
Q3: Why “Impossible” Pie?
Because it magically makes its own crust while you bake—no rolling, no fuss.
Q4: Can I make mini versions in a muffin tin?
Yes! Also known as “baby lemon impossible pies.” Bake 20–25 minutes for bite‑sized portions.
Conclusion
This Impossible Lemon Pie is simple, stunning, and satisfying—it’s classic comfort with a lemony twist. Once you’ve made it, you might also enjoy my Velvety Lemon Bars or Creamy Lemon Angel Food Cake Roll—perfect companions!
Thanks again for baking along—leave a review below, or share a photo on Pinterest and don’t forget to tag me! ❤️ https://www.pinterest.com/poulefrecipe/
Interactive Elements
Love this pie? Leave a review below and tag me on Pinterest or Instagram with your slice! I’m @poulefrecipe and always excited to see your creations.
Nutritional Information
| Serving Size | Calories | Fat | Carbs | Protein |
|---|---|---|---|---|
| 1 slice (⅙) | 350 kcal | 14 g | 44 g | 8 g |
rresistibly Bright and Easy Impossible Lemon Pie
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightfully easy and tart Impossible Lemon Pie that magically forms its own crust—minimal prep, maximum flavor!
Ingredients
2 cups milk
¾ cup sugar
½ cup Bisquick baking mix
4 eggs
¼ cup melted butter
1½ tsp vanilla extract
¼ cup lemon juice
Instructions
1. Preheat oven to 350°F and grease a 9″ pie pan.
2. Blend all ingredients on low for 3 minutes until smooth.
3. Pour into pan and rest for 5 minutes.
4. Bake 40 minutes until center is just set.
5. Cool fully before slicing and chilling.
Notes
Use self‑rising flour if no Bisquick (add baking powder).
Add fresh lemon zest for extra brightness.
Mini versions bake 20‑25 min in muffin tins.
Leftovers freeze up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 110mg
