Baby Lemon Meringue Impossible Pie: The Magic 1-Bowl Dessert

Close your eyes and imagine your favorite diner dessert tart, sunny lemon filling piled high with clouds of toasted meringue. Now, imagine making it with zero fuss, no separate crust to pre-bake, and just one bowl. That’s the magic of this Baby Lemon Meringue Impossible Pie. It’s the humble, homey dessert that bakes its own delicate crust, sets its own lush custard, and tops itself with a billowy meringue, all in one dish. T

his Lemon Meringue Impossible Pie is a little bit of science, a whole lot of comfort, and so easy you’ll make it on a whim. You are going to love this simple take on a classic.

WHY THIS IMPOSSIBLE PIE WILL BECOME YOUR GO-TO

This recipe feels like a delicious secret.

• First, you get three perfect layers: a tender crust, a tangy curd, a fluffy meringue from a single, simple batter.
• Secondly, it uses basic pantry staples you likely have right now.
• Thirdly, it’s forgiving; no worrying about a soggy bottom crust!
• Finally, its charming, “baby” size is perfect for small households or when you just want a taste of something sweet.

This lemon meringue impossible pie is the ultimate easy-bake triumph. Trust me, this impossible pie recipe will surprise and delight you.

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YOUR MINIMAL INGREDIENT LIST

The “impossible” magic happens with just a handful of everyday items. Here’s what you’ll need for this baby lemon meringue impossible pie.

For the “Impossible” Batter:

• Granulated Sugar: Sweetens the whole pie.
• All-Purpose Flour: The key to the self-forming crust and custard body.
• Unsalted Butter, melted: Adds richness and flavor to all layers.
• Milk: Whole milk is best for the creamiest custard layer.
• Lemons: You’ll need both fresh lemon juice and zest. Bottled juice just won’t give the same bright flavor for your impossible pie!

For the Meringue Topping:

• Egg Whites: You’ll use the whites separated from the eggs in the batter.
• Cream of Tartar: Stabilizes the meringue so it holds its shape beautifully.

THE SIMPLE TOOLS REQUIRED

• 9-inch pie dish (the classic “baby” size)
• Large mixing bowl
• Whisk and spatula
• Electric hand mixer or stand mixer (for the meringue)
• Zester and juicer
• Measuring cups and spoons

STEP-BY-STEP: WATCHING THE MAGIC HAPPEN

Let’s walk through the simple process. The transformation in the oven is truly wonderful for this Lemon Meringue Impossible Pie.

CREATE THE MAGIC BATTER

Preheat your oven to 350°F (175°C). Do not grease your pie dish. In your large bowl, combine sugar and flour. Whisk in the melted butter until smooth. Next, separate your eggs, place the whites in a clean, grease-free bowl for the meringue, and add the yolks directly to your batter. Whisk the yolks in thoroughly.

Gradually whisk in the milk until you have a smooth, thin batter. Finally, whisk in the fresh lemon juice and zest. The batter will be quite liquid; this is perfect for your impossible pie!

POUR & START BAKING

Carefully pour the thin batter into your dry, ungreased pie dish. Place it in the center of your preheated oven and bake for 30 minutes. At this point, you’ll see the edges setting and the center will still be very jiggly. This is the crust beginning to form around the edges of your lemon meringue impossible pie.

PREPARE THE EASY MERINGUE

While the pie bakes for its first 30 minutes, make your meringue. Using your electric mixer, beat the reserved egg whites with the cream of tartar on medium-high speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating until stiff, glossy peaks form. This means when you lift the beaters, the peak stands straight up.

TOP AND FINISH BAKING

After the initial 30 minutes, remove the pie from the oven (it will still be wobbly). Quickly and gently dollop the meringue over the hot filling, sealing it right to the edges of the dish to prevent shrinking. Use the back of a spoon to create pretty swirls and peaks. Return the baby lemon meringue impossible pie to the oven for another 25-30 minutes. It’s done when the meringue is deeply golden brown.

THE CRITICAL COOLING STEP

This is vital! Let the pie cool completely on a wire rack for at least 3-4 hours. As it cools, the custard layer will finish setting and the layers will fully define. Rushing this step will give you a soupy center for your impossible pie.

PRO TIPS FOR PERFECT IMPOSSIBLE PIE EVERY TIME

• Room Temp Eggs: They separate more cleanly and whip to a greater volume for the meringue.
• Don’t Grease the Dish: The batter needs to cling to the sides to form its crust for this lemon meringue impossible pie.
• Seal the Meringue: Spreading the meringue to touch the dish edge locks in the filling.
• Cool Slowly: Avoid drafts and don’t refrigerate until fully cooled to room temp to avoid a weeping meringue.

DELICIOUS VARIATIONS TO TRY

• Coconut Lime: Use lime juice and zest, and add 1/2 cup of sweetened shredded coconut to the batter.
• Orange Creamsicle: Use fresh orange juice and add 1 tsp of vanilla extract to the batter.
• Berry Swirl: Before adding meringue, swirl a few tablespoons of raspberry jam into the partially set filling of your impossible pie.

STORAGE & MAKE-AHEAD NOTES

Store any leftover baby lemon meringue impossible pie covered loosely in the fridge for up to 3 days. The meringue may soften slightly but will still taste delicious. It’s best served the day it’s made. I do not recommend freezing, as the custard layer can become watery.

TROUBLESHOOTING COMMON QUESTIONS

• My layers didn’t form. The oven temperature may be off. Use an oven thermometer to ensure accuracy. Also, ensure you’re using the correct size, ungreased dish for your lemon meringue impossible pie.
• My meringue shrank or beaded. This often happens if it wasn’t sealed to the edges or if there was grease in the bowl/on the beaters.
• The center is too runny. It likely needed more bake time after adding the meringue, or it wasn’t cooled long enough before cutting. The custard sets fully as it cools.
• Can I make it without meringue? Yes! Simply bake the initial batter for 45-50 minutes total until set. It becomes a lovely lemon custard pie.

HOW TO SERVE THIS HOMEY DESSERT

Serve slices of this baby lemon meringue impossible pie at room temperature or slightly chilled. It needs no accompaniment, but a cup of tea or coffee is the perfect partner. It’s the ideal dessert for a weeknight treat or a casual weekend gathering.

A QUICK NUTRITION NOTE

This is a classic, indulgent dessert. For a slightly lighter version, you can use 2% milk, but the custard will be less rich.

THE STORY BEHIND MY “IMPOSSIBLE” OBSESSION

This recipe is a love letter to my grandma’s kitchen. She called it her “magic pie,” and as a child, I was mesmerized watching the single batter become a whole pie. She’d let me sprinkle the sugar into the meringue.

Making this baby lemon meringue impossible pie now connects me to those warm, sunny afternoons at her Formica table, where dessert felt both miraculous and utterly simple. It’s the recipe I teach new bakers to build their confidence. This impossible pie is more than a dessert; it’s a memory.

FINAL CHECKLIST BEFORE YOU BAKE

• Oven is preheated to 350°F (175°C).
• Pie dish is NOT greased.
• Eggs are separated, with no yolk in the whites.
• Lemons are zested and juiced.
• Mixer beaters and bowl for meringue are completely clean and grease-free.

FREQUENTLY ASKED QUESTIONS