Description
This Baby Lemon Cream Cheese Impossible Pie is a luscious, tangy dessert that blends creamy lemon flavor with a smooth, custard-like texture. Easy to prepare and baked to perfection, it’s a delightful treat perfect for any occasion.
Ingredients
Scale
Pie Filling
- 1 cup cream cheese, softened
- 1 cup sugar
- 1 cup milk
- 1/2 cup flour
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure the pie cooks evenly.
- Mix Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy, eliminating lumps for a perfect texture.
- Add Remaining Ingredients: Incorporate the milk, flour, eggs, lemon juice, lemon zest, and vanilla extract into the cream cheese mixture.
- Blend Until Combined: Blend all ingredients thoroughly until the batter is smooth and well combined, ensuring even flavor distribution.
- Prepare Pie Dish: Grease your pie dish to prevent sticking, then pour the batter into the dish evenly.
- Bake the Pie: Place the pie dish in the preheated oven and bake for 30-40 minutes, or until the pie is set and the top is lightly golden brown.
- Cool Before Serving: Remove the pie from the oven and allow it to cool completely before slicing and serving for best texture and flavor.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- The baking time may vary slightly depending on your oven; check for a set filling with a lightly golden top.
- This pie can be served chilled or at room temperature according to your preference.
- For a zestier flavor, consider adding extra lemon zest on top before baking.
- This recipe works well in a 9-inch pie dish.
