Description
This Baby Lemon Meringue Impossible Pie is a delightful twist on a classic dessert, combining tangy lemon flavor with a light and airy texture.
Ingredients
Scale
- 1 1/2 cups milk
- 1 cup sugar
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the milk, sugar, lemon zest, lemon juice, melted butter, flour, baking powder, eggs, and salt. Mix until smooth.
- Pour the batter into a greased pie dish and bake for about 30-35 minutes or until the top is golden brown.
- Let the pie cool before serving. It will form a delicate meringue on top as it cools.
Notes
- This pie is best served chilled.
- For added flavor, serve with whipped cream or a dollop of lemon curd.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Baby Lemon Meringue Impossible Pie, lemon pie, dessert recipe