Every Southern kitchen needs a good lemon dessert, and this Impossible Lemon Pie is one of the easiest ways to make one. It gets its name because the pie practically makes itself! Just blend, bake, and watch as it transforms into layers of sweet, tangy lemon custard with a light crust that forms all on its own. The filling is creamy, zesty, and refreshing, making this pie perfect for spring gatherings, church suppers, or anytime you want a little sunshine on your table.

Love lemon? Here are some more easy lemon recipes to make next: easy lemon bar recipe, lemon angel food cake roll, lemon icebox cake, and lemon blossom cookies.

The magic comes from Bisquick baking mix, which settles during baking to create a crust-like base while the rest bakes into a custardy lemon filling. You only need a blender, a pie dish, and about five minutes of prep. After 40 minutes in the oven, you’ll have a pie that tastes like you put a lot of effort into it. Serve it chilled straight from the fridge for a refreshing treat, or let it sit at room temperature for a softer, creamier bite.

Before You Get Started

Blend on low speed: High speed adds too much air and makes the custard foamy.
Use real lemon juice if you can: Bottled works in a pinch, but fresh juice gives a brighter flavor.
Make it ahead: This pie tastes even better the next day after chilling in the fridge.

Recipe Ingredients

Milk
Sugar
Bisquick baking mix
Eggs
Butter (melted and cooled)
Vanilla extract
Lemon juice (fresh or bottled)

How to Make Impossible Lemon Pie

Preheat oven to 350°F. Spray a 9-inch pie plate generously with cooking spray.
Place all ingredients in a blender: milk, sugar, Bisquick, eggs, melted butter, vanilla, and lemon juice.
Blend on low speed for 3 minutes until smooth.
Pour filling into prepared pie plate. Let rest 5 minutes before baking. Note: Those 5 minutes help the mix settle so it bakes evenly.
Bake for 40–45 minutes, until the top is lightly golden and the center is just set.
Allow pie to cool completely before slicing. Refrigerate leftovers.

Flavor Twists and Notes

Coconut twist: If you have a craving for a Coconut Lemon Impossible Pie, you can add 1 cup of unsweetened coconut flakes.
Extra tart: You can use either bottled or fresh lemon juice. If using fresh, you can also add 1/2 a lemon zest.
Lime version: Swap lemon juice for lime juice to make an “Impossible Key Lime Pie.”
Gluten-free option: Use a gluten-free baking mix in place of Bisquick.
Mini pies: Bake in greased muffin tins for individual portions (reduce bake time to about 20 minutes).
Hint of spice: If you like, add 1/8 teaspoon of nutmeg for a little hint of spice.

Storing Impossible Lemon Pie

Fridge: Store covered for up to one week. Best served cold.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Make ahead: Bake the night before serving and chill. It slices beautifully the next day.

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!

Can I use fresh lemon juice instead of bottled?

Yes! Fresh lemon juice gives a brighter, fresher flavor. Bottled is fine for convenience, but fresh takes it up a notch.

My pie looks jiggly in the center. Did I underbake it?

It should have a slight jiggle when you pull it out of the oven. As it cools, it will firm up. If it’s very liquidy, bake another 5–10 minutes.

Can I make this pie without a blender?

Yes. A hand mixer or whisk works too. Jbe sure everything is well combined and smooth before baking.

What’s the best way to slice the pie neatly?

Chill it in the fridge for at least 2 hours, then slice with a sharp knife wiped clean between cuts.