Lemon curd impossible pie
Indulge in the zesty delight of Lemon Curd Impossible Pie! This easy-to-make dessert features a creamy blend of coconut milk, butter, and light sour cream, perfectly balanced with the bright flavors of fresh lemon juice and zest. With a hint of dried coconut for added texture, this pie magically forms its own layers as it bakes. A sweet treat that’s both tangy and luscious, ideal for any occasion!
- 16 May 2024
- Cook time 50 min
- Prep time 20 min
- 8 Servings
- 9 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.02g | 5% |
| Sugar 20g | 19% |
| Fat | |
| Fat 27g | 33% |
| Saturated 18g | 63% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 70mg | 13% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.54mg | 3% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 30mg | 34% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 1.16ug | 1% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.05mg | 10% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 400mg | 12% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 0.98mg | 9% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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