Impossible Lemon Pie

With a sweet, custard-like, and zesty lemon filling, this Impossible Lemon Pie recipe is quick and easy to make using a Bisquick mix.

Slice of Impossible Lemon Pie.

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 rolllemon icebox cake, and lemon blossom cookies.

Slice of Impossible Lemon Pie.

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. 

Slice of Impossible Lemon Pie.

I hope you get to make this soon!


  • 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 add 1 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
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: lemon, pie
Servings: 6
Calories: 350kcal


  • 2 cups milk
  • ¾ cup sugar
  • ½ cup Bisquick baking mix
  • 4 eggs
  • ¼ cup butter melted and cooled
  • teaspoons vanilla extract
  • ¼ cup lemon juice bottled is fine


  • 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.


Calories: 350kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


“Don’t let people pull you into their storm. Pu

ll them into your peace.” 

~Kimberly Jones

Impossible Lemon Pie Pinterest image

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  1. 3 stars
    Very little lemon flavor with the bottled juice used. Maybe using fresh lemon juice and some zest would help. Nice custard pie, but it’s not lemon.

  2. Eggs are expensive in Canada! At $0.30 per egg here. we have an egg marketing board that fixes the prices. I look for recipes that contain one at most or a substitute. Same goes for stuff like crescent rolls – around $3 per tube. I think your recipes are delicious, but costs do vary between us neighbours.

  3. I made rhis last night. Not near enough lemon flavor and the texture was weird. We threw the whole pie away after one bite. Yuck!

    1. 5 stars
      Well…aren’t you the rude one !
      Anyway, I made this tonight & it was the first making an impossible-type pie. I happened to have Key lime juice on hand so used that. Whenever I try a new recipe usually follow it as written so that I can get a feel for what the author is trying to create. It is necessary, of course, to consider ovens & ingredients vary. As a Floridian , I’ve made my share of Keylime treats. I enjoyed how quickly it comes together. Will let it cook longer next time, but that’s my newer oven. Will also up the lime flavor some more & add some zest . I also made fresh whipped ceam for the top & will add some zest to that too next time. I was even imagining this in individual servings maybe. So, thank you for sharing this ❤️ Kj in Tampa Bay.

        1. My Italian Grandpa was a chef & Baker. As a retired B’Bommer I love looking for new recipes to try & maybe make my own. I will peruse your website site for someother wonderful ideas.
          Keep doing what you love for yourself & those who love you for doing & sharing it. Kj in Tampa Bay. Ps… Remember what our late great Pres Abe said “… but you can’t please all the people all the time !”

  4. I’m making this today for our family Easter/son’s birthday get together. I love lemon everything. Today, I need fat and easy. I may also do the cocktail custard one.

    1. Not sure but this is a recipe for Bisquick that I used a few years ago… Not sure where I got it from!!

      Hi there, Bisquick is not interchangeable with all purpose flour as it has additional ingredients so it will not likely create the same result. If you wanted to try to make your own Bisquick with all purpose flour here is a recipe: Copycat Bisquick. I used this once a few years back but not with this recipe. If you want to experiment and try it, let me know how it turns out with this recipe in place of the Bisquick.
      6 cups (600 g) all-purpose flour

      3 tablespoons (41 g) of baking powder

      1 tablespoon (17 g) of salt

      1 cup (225 g) of vegetable shortening (i used coconut oil)

      1/4 cup of granulated sugar

      Makes 7 cups (840 g) of Bisquick

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