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With a sweet, custard-like, and zesty lemon filling, this Impossible Lemon Pie recipe is quick and easy to make using a Bisquick mix.
Every lemon pie I’ve ever tried has been immediately declared my favorite. So today I’m sharing my favorite for this moment in my life: Impossible Lemon Pie. You will be blown away at how little time it takes to make this pie. Seriously, don’t blink or you’ll miss it!
In addition to using ingredients you probably already have on hand (like butter, milk, sugar, eggs, vanilla extract, and lemon juice), this pie also makes its own crust. It was a part of the “Bisquick Impossible Pie” craze of the 70s. Back when the latest technology was a walkman cassette player and everyone who owned a cassette became a master surgeon at getting the “guts” back in with a pencil when it got hung up.
Cassettes may be out but this lemon pie recipe is one that has stood the test of time. It’s just sweet enough with a nice eggy texture to it that’s somewhat reminiscent of a chess pie (I’ll put links to my chess pie recipes at the bottom of this post). I just know you’ll want to pop this recipe in your files.
Now we need some pie, Impossible Lemon Pie to be exact. Because I am always ready to testify that lemon desserts are like eating sunshine and I don’t know a single person, especially in 2018, who couldn’t use a little extra boost of sunshine in their lives. Speaking of, here are more lovely lemon desserts: easy lemon bar recipe (with video tutorial),lemon angel food cake roll,lemon icebox cake, andlemon blossom cookies.
Recipe Ingredients
- Milk
- Sugar
- Bisquick baking mix
- Eggs
- Butter
- Vanilla extract
- Lemon juice
Helpful Kitchen Tools
How to Make Impossible Lemon Pie
Spray a 9-inch pie plate generously with cooking spray.
Then place all ingredients in a blender.
Yep, I told you this was an easy recipe, folks!
Mix on low speed for 3 minutes then pour the pie filling into the greased pie plate. Let it rest for 5 minutes before placing it in the oven.
Bake at 350 for 40 minutes and allow the pie to cool before cutting.
I hope you get to make this soon!
Storage
- Refrigerate leftovers for up to 1 week. You can serve this Impossible Lemon Pie straight from the fridge if you prefer, or zap it quickly in the microwave.
- You can also freeze leftovers for up to 3 months.
Recipe Notes
- If you have a craving for a Coconut Lemon Impossible Pie, you can add1 cup of unsweetened coconut flakes.
- You can use either bottled or fresh lemon juice. If using fresh, you can also add 1/2 a lemon zest.
- Serve your lemon pie with whipped cream, a dusting of lemon zest, or a dusting of powdered sugar.
- If you like, add 1/8 teaspoon of nutmeg for a little hint of spice.
Recipe FAQs
Why is it called an Impossible Pie?
Originating in the 70s, it’s suggested they’re called Impossible Pies because they’re impossible to mess up. The impossibly easy recipe was first printed on the back of Bisquick boxes. I mean, seeing as you just add all of your ingredients to a blender to create a blender pie, they might be onto something. And hey, it doesn’t hurt that they’re also impossibly delicious!
You may also like these delicious pie recipes:
Easy Coconut Pie Recipe
Lemon Chess Pie
Chocolate Chess Pie
Buttermilk Pie
Coca Cola Pie
Impossible Lemon Pie
With a sweet, custard-like, and zesty lemon filling, this Impossible Lemon Pie recipe is made quickly and easily using a Bisquick mix.
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 50 minutes minutes
Course: Dessert
Cuisine: American
Keyword: lemon, pie
Servings: 6
Calories: 350kcal
Ingredients
- 2 cups milk
- ¾ cup sugar
- ½ cup Bisquick baking mix
- 4 eggs
- ¼ cup butter melted and cooled
- 1½ teaspoons vanilla extract
- ¼ cup lemon juice bottled is fine
Instructions
Spray a 9-inch pie plate generously with cooking spray.
Place all ingredients in a blender.
2 cups milk, ¾ cup sugar, ½ cup Bisquick baking mix, 4 eggs, ¼ cup butter, 1½ teaspoons vanilla extract, ¼ cup lemon juice
Mix on low speed for 3 minutes then pour the pie filling into the greased pie plate. Let it rest for 5 minutes before placing it in the oven.
Bake at 350 for 40 minutes and allow the pie to cool before cutting. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.
Nutrition
Calories: 350kcal
“Don’t let people pull you into their storm. Pu
ll them into your peace.”
~Kimberly Jones
FAQs
Combine milk, sugar, baking mix, butter, eggs, and vanilla in blender; blend on low speed for 3 minutes. Pour into the prepared pie plate and let stand for 5 minutes. Sprinkle coconut over top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Why does my lemon pie get watery? ›
A lemon pie may become watery when put in the oven to brown the meringue, if it is left in the oven too long; or it may water because the filling was not sufficiently cooked before putting into the pastry shell, or it may be from an insufficiency of flour being used in making the filling.
Why is there liquid in my lemon meringue pie? ›
The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.
Why did my lemon meringue pie not set? ›
I have found that using a high speed setting also helps, and beating per hand almost always leads to weeping, even if stopped early. Second, use cream of tartar to create a stabler meringue without too much beating. Third, the cornstarch isn't binding enough of the free water.
What is a million dollar pie made of? ›
A million-dollar pie recipe typically includes crushed pineapple, shredded coconut and crushed pecans, all held together by whipped topping and sweetened condensed milk. Maraschino cherries are common garnishes, as is a dollop of Cool Whip.
What is Millionaire Pie made of? ›
Millionaire pie is a no-bake pie consisting of a rich base of sweetened condensed milk, Cool Whip, and cream cheese that's combined with crushed pineapple and pecans. The filling is then poured into a graham cracker crust and chilled in the refrigerator until set.
How do you keep the bottom of a lemon meringue pie from getting soggy? ›
The cause? While the meringue cooks on top when it is put into a hot oven, there isn't sufficient time for the meringue to cook on the bottom. The solution? Rather than cooling the filling, reheat it quickly after you add the egg yolks, so it gets steaming hot.
How to keep lemon pie crust from getting soggy? ›
Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.
How do I make my pie filling thicker? ›
The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally.
Why won't my lemon pie filling thicken? ›
If your pie filling is runny, add in one additional tablespoon of cornstarch to the lemon filling, and stir over medium heat. It should thicken in 1 to 2 minutes.
Last resort to fix a runny pie
- Remove the filling from the pie and add it to a saucepan on the stovetop.
- Add a bit of cornstarch (refer to the table above for measurements) and gently heat it to a boil.
- Turn the heat down and let the fruit simmer for a few minutes to activate the cornstarch.
What is a substitute for lemon juice in meringue? ›
Cream of tartar is similar to both vinegar and lemon juice in its acidity, and each of them will work in its place, in a pinch.
How to fix a pie that didn't set? ›
Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.
What happens if you don't refrigerate lemon meringue pie? ›
Yes, lemon meringue pie should be refrigerated. To prevent foodborne illness, never let it sit at room temperature for more than two hours. To store lemon meringue pie without messing up the meringue, place two toothpicks in the pie. Loosely cover it with storage wrap and store in the refrigerator for up to two days.
Is it OK to leave a lemon meringue pie out overnight? ›
Avoid storing the pie outside of the refrigerator for more than 2 hours. Once you've served a few slices of the pie, return the remaining pieces to the refrigerator to prevent bacteria growth. Never leave the pie sitting at room temperature for long periods of time.
Why is there gelatin in pork pies? ›
While you can make a pork pie without the jelly, traditional pork pies have gelatin (some boiled pig trotters) added to preserve and keep the meat moist. You will often see a small hole in the lid of the pie where the jelly has been poured in.
Is pork pie cured meat? ›
Traditional pies use a mix of fat and cured meat, giving the filling a pink colour. They are often produced in moulds or forms, giving the outside of the pie a very regular shape. This method is simpler and cheaper for volume production, and hence the more common choice for commercial manufacturers.
What brand of pie is vegan? ›
Spiced Pumpkin Pie from Corina Bakery
It's baked to perfection in a homemade vegan pie crust. Corina Bakery also offers a selection of vegan pies available year-round, including marionberry, strawberry rhubarb, and peach Melba.
Are meat pies real? ›
A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction.