Impossible Lemon Pie
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.
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.
Delicious! Light, refreshing, and not too much sugar…it’s a keeper. Thank you!
So glad you loved it!
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.
So sorry you didn’t think it was flavorful enough for you. Let me know if you make it again with fresh lemon juice and zest.
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.
Is it supposed to be solid in the middle?
typically is nice and soft but not jiggly in the middle.
Thank you
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!
Am sorry to hear that! If you wanted to make it again you can always add more lemon flavor.
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.
Wow that sounds incredible. And I’m with you!! Can never get enough lime! YUM!
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 !”
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.
Hope it all went well! Such a yummy pie!
What is the equivalent of biscuit cake mix in england
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