Let me tell you about my absolute favorite dessert, the baby lemon cream cheese impossible pie! This pie is a delightful mix of creamy and zesty, and it comes together so easily that you’ll find yourself making it for every occasion. I remember the first time I tried a lemon dessert at a summer picnic—it was love at first bite! The bright, tangy flavor just screams sunshine, and this pie captures that perfectly. It’s light yet satisfying, making it a hit at gatherings or even just for a cozy night in. Trust me, once you try it, you’ll be dreaming up reasons to make it again and again!
Ingredients List
- 1 cup cream cheese, softened
- 1 cup sugar
- 1 cup milk
- 1/2 cup flour
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
How to Prepare the Baby Lemon Cream Cheese Impossible Pie Recipe
Making this baby lemon cream cheese impossible pie is a breeze! Follow these steps, and you’ll have a delightful dessert ready in no time. Trust me, the hardest part is waiting for it to cool before you dig in!
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This step is crucial for getting that perfect bake!
- In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. I recommend using an electric mixer for this, but a whisk works too—just be ready for a bit of arm workout!
- Next, add in the milk, flour, eggs, lemon juice, lemon zest, and vanilla extract. Blend everything together until it’s well combined. The batter will look a bit runny, but that’s exactly what you want!
- Now, pour the mixture into a greased pie dish. Make sure it’s evenly distributed; it’ll help it bake nicely.
- Pop it in the oven and bake for 30-40 minutes. You’ll know it’s ready when the top is lightly golden and the center is set. It might jiggle a little, but that’s normal!
- Once it’s done, take it out and let it cool. I like to let it sit for at least 15 minutes, but you can also chill it in the refrigerator for a couple of hours if you prefer it cold.
Why You’ll Love This Recipe
- It’s incredibly easy to make—perfect for both novice and experienced bakers!
- The texture is deliciously creamy with a delightful lemony zing that brightens any day.
- This pie is perfect for gatherings; it’s a crowd-pleaser that never fails to impress!
- You can whip it up in no time with just a few simple ingredients, making it a go-to for last-minute desserts.
- It’s versatile! Serve it chilled for a refreshing treat or at room temperature for a cozy vibe.
- This recipe is also great for meal prep—make it ahead of time and enjoy it throughout the week!
Tips for Success
To really nail this baby lemon cream cheese impossible pie, there are a few handy tips you’ll want to keep in mind! First, make sure your cream cheese is at room temperature before you start mixing; this helps it blend smoothly and creates that luscious texture we all love. When you’re mixing, don’t overbeat the batter—just combine until everything is well mixed. This keeps the pie light and fluffy!
Also, keep an eye on your baking time. Ovens can vary, so start checking at the 30-minute mark. You want that perfect golden top, and a slight jiggle in the center is a good sign that it’s ready. Lastly, letting it cool before serving is essential; it helps the pie set up beautifully and enhances the flavors. You’ve got this!
Nutritional Information
Let’s talk about the nutritional goodness packed into each slice of this delightful baby lemon cream cheese impossible pie! Based on typical values, here’s a quick rundown of what you can expect:
- Calories: 230 per slice
- Sugar: 20g
- Fat: 10g
- Protein: 4g
- Carbohydrates: 30g
Keep in mind that these figures are estimates and can vary based on specific ingredients and portion sizes. But hey, it’s a sweet treat, so a little indulgence now and then is totally worth it! Enjoy every creamy, zesty bite with a little knowledge of what you’re savoring!
FAQ Section
Can I make this pie ahead of time?
Absolutely! This baby lemon cream cheese impossible pie is perfect for making a day in advance. Just let it cool completely after baking, then cover it and refrigerate. The flavors actually get better as it sits, so you’ll be in for a treat!
What should I do if I don’t have cream cheese?
If you’re out of cream cheese, you can use ricotta or mascarpone as a substitute, though it will change the flavor and texture a bit. Just ensure whatever you use is softened to make mixing easier!
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator. It’ll stay fresh for about 3-4 days. Just make sure to let it come to room temperature or enjoy it chilled straight from the fridge!
Can I add toppings to the pie?
Definitely! This pie pairs beautifully with whipped cream, fresh berries, or a drizzle of lemon glaze. Get creative and make it your own!
What if I want to make it gluten-free?
No problem! You can substitute the all-purpose flour with a gluten-free blend. Just check the blend’s instructions, as some may require different measurements. You’ll still get that creamy, dreamy texture!
Storage & Reheating Instructions
Storing your leftover baby lemon cream cheese impossible pie is super easy! Just make sure it’s completely cooled before you cover it. I like to wrap mine tightly with plastic wrap or place it in an airtight container to keep that creamy goodness intact. It should stay fresh in the refrigerator for about 3-4 days. If you want to enjoy it chilled, just grab a slice and dig in straight from the fridge!
If you prefer it warm, you can gently reheat individual slices in the microwave for about 15-20 seconds. Just be careful not to overheat it, or you might lose that lovely texture. Trust me, whether chilled or warmed up, this pie is delightful and will have you coming back for more!
Serving Suggestions
Okay, let’s talk about the fun part—what to serve alongside your baby lemon cream cheese impossible pie! This dessert is already a star, but a few delightful pairings can truly elevate the experience. First up, whipped cream is a classic! A generous dollop on top not only adds creaminess but also a touch of sweetness that complements the tangy lemon flavor beautifully.
If you’re feeling a bit fancy, fresh berries like strawberries, blueberries, or raspberries make for a vibrant, colorful addition. Their natural tartness pairs so well with the creamy pie, plus they look gorgeous on the plate! You could even create a simple berry compote to drizzle over the top—just simmer some berries with a bit of sugar and lemon juice until they break down into a luscious sauce.
For a touch of crunch, consider serving it with some toasted nuts, like slivered almonds or chopped pistachios. They add a lovely texture contrast that makes each bite even more interesting. And don’t forget about a refreshing scoop of vanilla ice cream or a lemon sorbet on the side—talk about a summer dream!
Lastly, a light dusting of powdered sugar or a sprinkle of lemon zest on top right before serving can give it that extra touch of elegance. So, mix and match these ideas to make your dessert table pop, and enjoy every moment of sharing this delicious pie with your friends and family!
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Baby Lemon Cream Cheese Impossible Pie Recipe: Delightful Bliss
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious baby lemon cream cheese impossible pie recipe that is easy to make.
Ingredients
- 1 cup cream cheese, softened
- 1 cup sugar
- 1 cup milk
- 1/2 cup flour
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the milk, flour, eggs, lemon juice, lemon zest, and vanilla extract.
- Blend until well combined.
- Pour the mixture into a greased pie dish.
- Bake for 30-40 minutes or until set and lightly golden.
- Let it cool before serving.
Notes
- Serve chilled or at room temperature.
- Top with whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: baby lemon cream cheese impossible pie recipe
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