Lemon Impossible Pie
Lemon impossible pie is a crustless baked dessert that sorts itself into layers in the oven. You make no pastry at all. You whisk a thin batter of eggs, milk, flour, sugar and lemon juice, pour it into a dish and let the heat do the work. Adding the dry ingredients slowly to the wet keeps the batter smooth. Coconut is optional, and orange juice works in place of lemon.
Instructions
Heat the oven to 190°C (375°F) and grease a baking dish.
In a large bowl, whisk the eggs, lemon juice and milk together until they are evenly combined.
Add the flour, sugar and coconut if you are using it, a little at a time, whisking slowly as you go. Keep whisking until the batter is thoroughly mixed.
Pour the batter into the greased dish and bake. Check with a skewer pushed into the middle: the pie is done when it comes out clean, which takes at least 45 minutes.
Serve the pie hot or cold, with ice cream alongside. For a different flavor, orange juice can replace the lemon juice.
Make it personal.
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