Description
A delightful and creamy Baby Lemon Cream Cheese Impossible Pie with a bright lemon flavor, perfect for a refreshing dessert.
Ingredients
Scale
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 cup whole milk
- Powdered sugar, for dusting
- Optional garnish: thin lemon curls or fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Beat cream cheese, butter, and sugar until smooth and fluffy.
- Add the eggs one at a time, then stir in lemon juice, zest, and vanilla.
- Gently mix in flour and salt, then slowly whisk in the milk.
- Pour the batter into the dish and bake for 40–45 minutes until the top is golden and the center has a gentle jiggle.
- Cool to room temperature, then chill for 1–2 hours for clean slices.
- Dust with powdered sugar and garnish with lemon curls or raspberries.
Notes
- For a creamier center, use full-fat milk.
- Make sure to use freshly squeezed lemon juice for the best flavor.
- Ramekins can be used for individual servings.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
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