This Weeks Recipe: Lemon Impossible Pie

Why Lemon Impossible Pie?

This fantastic dessert shows just why you cant beat a classic. Its unique name comes from ever-simple ingredients and method that while baking, transform into a dessert that one would think near impossible.

A runny batter of eggs, butter, milk, flour, sugar, coconut and lemon zest are poured into a pie tin, however what emerges from the oven is a three-layered pie. A pastry like bottom layer forms as the flour and butter sink; the centre becomes a beautifully lemon scented custard; and a golden brown coconut topping creates the perfect crust.

75g (1/2 cup) plain flour, sifted
220g (1 cup) caster sugar
60g (3/4 cup) desiccated coconut
4 eggs
125g butter, melted (plus extra to grease)
20g (1/4 cup) flaked almonds
500ml (2 cups) milk
Zest of 1 lemon

Preheat oven to 160°C fan forced/ 180°C and grease a 24cm deep pie dish.

In a large bowl combine the flour, sugar, coconut, eggs, butter and lemon zest. Gradually add the milk, stirring until well combined.

Pour into the pie dish and bake for 35 minutes. Remove from the oven and sprinkle with almonds, returning to the oven for 10 minutes.

Allow to cool for 5 minutes before serving. Will keep in the refrigerator for up to 2 days.

Serves 8
Bon Appetite




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