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Lemon Impossible Pies are a delightful twist on traditional desserts, captivating the taste buds with their unique texture and refreshing citrus flavor. This remarkable pie stands out not only for its zesty taste but also for its intriguing ability to combine two classic dessert forms: custard and cake. The result is a luscious pie that boasts a rich, creamy filling beneath a light, airy top, making every bite an experience of contrasting textures.

Lemon Impossible Pies

Discover the refreshing and delightful experience of Lemon Impossible Pie, a captivating dessert that combines the best of both custard and cake. This unique recipe features a luscious creamy filling under a light, airy top, creating a contrast of textures unlike any other. With its bright citrus flavor, this pie is perfect for any occasion, whether it’s a summer gathering or a cozy winter treat. Explore its easy preparation and the interesting baking science that makes this pie so memorable. Get ready to impress your family and friends with this vibrant dessert.
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Ingredients
  

1 cup granulated sugar

1/2 cup all-purpose flour

1/4 cup unsalted butter, melted

2 large eggs

2 cups whole milk

1 teaspoon vanilla extract

1/4 teaspoon salt

Zest of 1 large lemon

1/2 cup fresh lemon juice

Powdered sugar for dusting (optional)

Whipped cream for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or non-stick spray.

    Combine Dry Ingredients: In a mixing bowl, whisk together the granulated sugar and all-purpose flour until well combined.

      Mix Wet Ingredients: In a separate bowl, combine the melted butter, eggs, whole milk, vanilla extract, salt, lemon zest, and fresh lemon juice. Whisk until smooth.

        Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently to incorporate. Don’t worry if the batter looks a bit lumpy; it will set up nicely while baking.

          Pour into Pie Dish: Pour the batter into the prepared pie dish. Do not stir or mix further.

            Bake: Place the pie in the preheated oven and bake for 40-45 minutes, or until the top is golden and the edges are set. The center may still be a bit jiggly, but it will firm up as it cools.

              Cool: Once baked, remove from the oven and allow the pie to cool for at least 30 minutes. The pie will separate into a creamy layer and a cake-like layer as it cools.

                Serve: Dust the top with powdered sugar if desired. Serve warm or chilled with a dollop of whipped cream.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 8 servings