A delightfully easy and tart Impossible Lemon Pie that magically forms its own crust—minimal prep, maximum flavor!

Scale

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

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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.

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.