Lemon curd impossible pie
Lemon curd impossible pie is a tangy dessert featuring a creamy lemon curd base enriched with coconut and topped with a golden crust. This simple recipe combines wet and dry ingredients for a unique, delicious treat.
Cook time 50 min
Prep time 20 min
Ingredients:
2 eggs1 cup coconut milk
1/3 cup butter
1/2 cup sugar
1/2 cup all-purpose white wheat flour
1/2 cup dried coconut meat
3 cups light sour cream
3 cups lemon juice
2 tbsp lemon zest
Lemon curd impossible pie is a delightful and tangy dessert that combines the richness of lemon curd with the creamy texture of a pie. This recipe is simple to follow and results in a delicious treat that's perfect for any occasion.
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the eggs and melted butter until well combined. Add the coconut milk and whisk until the mixture is smooth. Next, add the light sour cream, lemon juice, and lemon zest, and mix until thoroughly combined.
In another bowl, combine the sugar, all-purpose flour, and dried coconut meat. Mix well to ensure an even distribution of ingredients.
Gradually add the dry ingredients into the wet mixture, whisking continuously to avoid lumps. The batter will be relatively thin, but that's normal for this pie.
Pour the prepared batter into the greased pie dish. The mixture should spread out evenly.
Place the pie dish in the preheated oven and bake for 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. The pie will slightly puff up and set but will have a creamy texture in the middle due to the coconut and sour cream.
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the pie for at least 2-3 hours before serving to let it set fully.
Before serving, you can garnish the pie with extra lemon zest, a dollop of whipped cream, or toasted coconut flakes. Slice and enjoy this delicious, tangy lemon curd impossible pie!
This lemon curd impossible pie is a scrumptious dessert that strikes the perfect balance of tart and sweet. The creamy texture combined with the zesty lemon flavor makes it a must-try for lemon dessert lovers. Enjoy this pie as a refreshing end to any meal or as a delightful afternoon treat.
Lemon curd impossible pie FAQ:
Bake the pie in a preheated oven at 350°F (175°C) for 50-60 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean.
The pie will have a slightly puffed up appearance and a creamy texture in the middle, due to the coconut milk and sour cream. It should set properly upon cooling.
Yes, you can substitute light sour cream with Greek yogurt or regular sour cream. However, using Greek yogurt may yield a tangier flavor.
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate. It will remain good for 3-4 days.
Dried shredded coconut is recommended for texture. You can use sweetened or unsweetened, depending on your taste preference.
Tips:
- Ensure all your ingredients are at room temperature before you start to help them blend more easily.
- For a richer flavor, use freshly squeezed lemon juice.
- Allow the pie to cool completely to help it set properly. Chilling it in the refrigerator for a few hours can enhance the flavors.
- Garnish with extra lemon zest or a dollop of whipped cream for a special touch.
Nutrition per serving
8 ServingsCalories 410kcal
Protein 7g
Carbohydrates 36g
Fiber 2.02g
Sugar 20g
Fat 27g
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