01 March 2011

Lemon Impossible Pie


250g butter
1 1/4 cups sugar
3 eggs, lightly beaten
1/2 cup plain flour
3/4 cup light sour cream
Zest of 1 lemon

Pre-heat oven to 160 degrees Celsius. Grease a 25cm pie plate or tart dish. Cream butter and sugar until light and fluffy. Add eggs slowly, beating well. Fold in sour cream and lemon zest. Add flour, mixing well. Pour into prepared pie dish and bake 30 minutes. Do not overcook as this will cause the base to be dry.


1/3 cup lemon juice
1/2 cup caster sugar

Combine juice and sugar and cook over a low heat until sugar is dissolved. Poke holes over the top of the pie with a skewer. Pour the syrup over the hot pie.

1 comment:

  1. Just a quick email to say that I tried the Lemon Impossible Pie yesterday and it was DELICIOUS!! I used brown sugar instead of caster sugar for the syrup (by default - I didn't have any caster sugar) and I served it with whipped cream. It was so yummy!!




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