Description
This Baby Lemon Cream Cheese Impossible Pie is a delightful dessert that magically creates its own layers as it bakes. With a creamy, lemon-infused center and a light, golden crust, it’s an effortless yet impressive treat.
Ingredients:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 cup whole milk
- Powdered sugar, for dusting
- Optional garnish: thin lemon curls or fresh raspberries
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish (or ramekins for individual portions).
Step 2: Beat the softened cream cheese, butter, and sugar in a mixing bowl until smooth and fluffy. This forms the creamy base of the pie.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
Step 4: Gently mix in the flour and salt. Slowly whisk in the milk until the batter is well combined. The batter will be thin.
Step 5: Pour the batter into the prepared baking dish. Bake for 40-45 minutes (or 30-35 minutes for ramekins) until the top is golden brown and the center has a slight jiggle.
Step 6: Allow the pie to cool to room temperature. Chill in the refrigerator for 1-2 hours before slicing and serving. Dust with powdered sugar and garnish with lemon curls or fresh raspberries, if desired.
Why You’ll Love This Recipe:
This recipe is incredibly easy to make, requiring minimal effort and ingredients. The “impossible” nature of the pie, creating its own layers, is fascinating and yields a delicious, custardy dessert. The bright lemon flavor combined with the creamy cheese makes it irresistible.
Serving Suggestions:
- Serve chilled as a refreshing dessert.
- Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
- Offer alongside fresh berries or a drizzle of berry sauce.
Tips:
- Ensure the cream cheese and butter are adequately softened to avoid lumps in the batter.
- Use freshly squeezed lemon juice for the best flavor. Bottled juice doesn’t compare.
- Don’t overbake the pie; a slight jiggle in the center is ideal. It will continue to set as it cools.
- For a berry twist, scatter blueberries or raspberries on top of the batter before baking.
- For a coconut variation, replace half the milk with coconut milk and sprinkle toasted coconut on top before serving.
- Baking in individual ramekins or muffin tins makes portion control easier and creates an elegant presentation.
- Add a spoonful of lemon curd on top of each slice for an extra tangy treat.
Preparation Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour (plus chilling time)
Nutrition Information:
(Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes.)
- Calories: Approximately 250-300 per serving
- Protein: 6-8g per serving
- Sodium: 150-200mg per serving
Conclusion:
This Baby Lemon Cream Cheese Impossible Pie is a simple yet impressive dessert that is sure to become a favorite. Its creamy texture, bright lemon flavor, and ease of preparation make it perfect for any occasion. Enjoy the magic of this impossible pie!
Questions and Answers:
- Can I use a different type of milk?
- Yes, you can use 2% milk or almond milk as a substitute, but whole milk provides the richest and creamiest texture.
- Can I make this pie ahead of time?
- Absolutely! This pie is perfect for making ahead. Store it in the refrigerator for up to 3 days.
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice is highly recommended for the best flavor, but if you must use bottled, ensure it is high-quality.
- Can I add other flavors to this pie?
- Yes, feel free to experiment with different extracts like almond or orange. You can also add spices like nutmeg or cinnamon for a warmer flavor profile.
- How do I prevent the top from browning too quickly?
- If the top is browning too quickly, tent the pie with aluminum foil during the last 15 minutes of baking.
