Lemon Impossible Pie

Lemon Impossible Pie

19 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Recipe by  Amanda

“A quick and easy dessert recipe using coconut and eggs. I have used mashed banana instead of the lemon juice and I have also tried lime juice and orange juice. The banana is yummy! Serve with cream or ice cream.”

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Adjust Servings

Original recipe yields 1 10 inch pan



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Lightly grease a 10 inch pie plate. In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk. Stir until well blended and pour mixture into pie dish.
  3. Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.

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Reviews (19)

Rate This Recipe


I have to agree with the other reviews. My family wouldn't eat this. I had to throw it out. We didn't like the texture. It was like a custard, that had very little taste. We couldn't taste any lemon flavor. I will not use this recipe again.

Sam Nemati

Sam Nemati

Absolutely delicious! How? Double the lemon juice, add 2 tsp. lemon zest/rind and increase flour to 3/4 cup Everyone loved it!



This really is an easy recipe to make. Unfortunately it's the first dessert I've ever made that my husband didn't ask for seconds of. He didn't care for the texture and couldn't taste the lemon. I agree that adding lemon zest would be helpful and perhaps cutting back on the coconut.

More Reviews

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Amount Per Serving (8 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Sour Cream Lemon Pie


next recipe:

Impossible Coconut Pie II