Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baby Lemon Impossible Pies

Baby Lemon Impossible Pies

  • Author: Samuel
  • Total Time: 4 hours (including chilling time)
  • Yield: 8 servings
  • Diet: Gluten Free, Vegan

Description

Baby Lemon Impossible Pies are a refreshing, tangy, plant-based dessert combining zesty citrus flavor with a smooth and luscious texture. Easy to prepare using pantry staples and natural gelling agents, this pie offers a bright twist perfect for any occasion, from casual treats to festive gatherings.

Ingredients

Filling

  • Fresh Baby Lemons – juice and zest of 4 baby lemons
  • Plant-Based Sweetened Condensed Milk – 1 cup
  • Heavy Plant-Based Cream – 3/4 cup
  • Natural Gelling Agent – 1 teaspoon
  • Pure Vanilla Extract (natural) – 1 teaspoon
  • Granulated Sugar – 1/3 cup
  • Vegetarian Worcestershire Sauce (natural) – 1/4 teaspoon
  • Apple Cider Vinegar – 1 teaspoon

Crust

  • Pre-made Pie Crust (plant-based) – 1 (9-inch)

Instructions

  1. Prepare Your Crust: Preheat the oven to 350°F (175°C). Place the plant-based pie crust into a 9-inch pie dish and gently press to fit evenly. Bake for 10 minutes or until golden brown. Remove and let cool while preparing the filling.
  2. Mix the Lemony Filling: In a medium bowl, whisk together freshly squeezed baby lemon juice, granulated sugar, and plant-based sweetened condensed milk until the sugar dissolves completely. Stir in heavy plant-based cream, pure vanilla extract (natural), vegetarian Worcestershire sauce (natural), and apple cider vinegar. Mix well to balance the flavors.
  3. Incorporate Natural Gelling Agent: Gradually sprinkle the natural gelling agent into the lemon mixture while whisking continuously to avoid lumps. Once fully combined, let the mixture rest for a few minutes.
  4. Bake the Impossible Pie: Pour the lemon filling evenly into the cooled crust. Place the pie on a baking sheet and bake for 35 to 40 minutes, until the edges are set but the center jiggles slightly.
  5. Chill and Serve: Remove the pie from the oven and cool to room temperature. Refrigerate for at least 3 hours or overnight to allow the pie to set fully. Slice and enjoy.

Notes

  • Use room temperature ingredients to ensure smooth blending and even texture.
  • Fresh baby lemons provide the best flavor over bottled lemon juice.
  • Allow sufficient chilling time for proper setting and flavor development.
  • Add the natural gelling agent slowly while whisking to prevent lumps.
  • The pie’s center should jiggle slightly but not be liquid when checking doneness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 280
  • Sugar: 24g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: baby lemon pie, plant-based dessert, vegan lemon pie, impossible pie, dairy-free dessert, gluten-free dessert, citrus dessert

Find it online: https://quicktastykitchen.com/baby-lemon-impossible-pies/