Baby Lemon Cream Cheese Impossible Pie
This delightful pie combines creamy cheese and zesty lemon for a refreshing dessert that's perfect for any occasion, easy to make, and visually appealing.
Ingredients
Main Ingredients
- 1 cup granulated sugar For sweetness
- 1 cup milk Can substitute with almond or oat milk
- ½ cup melted butter Can substitute with coconut oil
- 1 cup all-purpose flour Use gluten-free flour for a gluten-free option
- 1 teaspoon baking powder To help the pie rise
- ½ teaspoon salt Enhances flavor
- 1 cup cream cheese, softened Can substitute with vegan cream cheese
- 2 large eggs For binding; use flax eggs for a vegan option
- 1 lemon zest Adds fresh aroma
- ¼ cup lemon juice Freshly squeezed is best
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mix together the granulated sugar, milk, and melted butter until the sugar dissolves.
- Gradually add the all-purpose flour, baking powder, and salt. Stir until smooth.
- Add the softened cream cheese and mix until creamy, about 2 to 3 minutes.
- Incorporate the eggs, mixing thoroughly.
- Add the lemon zest and lemon juice, mixing well.
- Pour the batter into a greased pie dish, distributing evenly.
Baking
- Bake in the preheated oven for 30 to 40 minutes, or until golden brown and set.
- Allow the pie to cool slightly on a wire rack before serving.
Serving
- Slice and serve the pie chilled or at room temperature.
Notes
Best served with whipped cream or fresh fruits. Store in the refrigerator for up to 5 days. Can prepare a day in advance.