easy lemon pie

Blender Lemon Pie! Eggs, butter, sugar, and a WHOLE LEMON blended up and poured into a crust. Springy, custardy, simple lemon magic. 

Blender Lemon Pie

Simply Nature Organic Cage

Countryside Creamery Salted Butter, melted

lemon (see notes)

Simply Nature Organic Cane Sugar

vanilla (optional)

unbaked 9-inch Bake House Creations Pie Crust

powdered sugar and lemon

Prep: 

Blend

Cut the lemon into sections so you can remove the seeds. Put everything in the blender (yes, the whole lemon, rind and everything!) and blend until very smooth. You may still have some very small flecks of lemon rind &#8211; that&#8217;s great.

Bake

Unroll pie crust and press into a 9-inch pie pan. Pour filling into the pie crust. Bake for 45 minutes or until set. Dust with powdered sugar and fancify the whole thing with a lil lemon slice or twist. Serve warm (it&#8217;ll be a little looser) or chilled for about 2 hours (thicker, more dense, and my personal preference).

Oh it's to good. Wonderful recipe. Thanks for sharing this recipe.

I made this pie and it tasted very bitter to the point of being inedible. I was really sad because I love lemon desserts and the ease of mixing it in the blender. Maybe my lemon had a thicker rind which contributed to the bitterness. I think I will try it again with just the lemon juice. 😊

You can try and cover the pie with dark chocolate.
I've read that in order to prevent bitterness you should use baking soda.

Me too - everything was amazing, looked amazing, texture was perfect... but the taste was too bitter (and I am a "eat a lemon raw" kinda girl).  I wonder if it would work by zesting some of the rind and adding the rest of the lemon without the full rind would work?

Yes!  Absolutely bitter.  And yes, I would eliminate most of the rind.  I think that's the trouble.

This Lemon Pie recipe is tart, sweet and so easy to make! It has a velvety lemon filling and a crisp, buttery graham cracker crust. Its bright, tangy flavor is perfect for serving at any occasion, whether you&#039;re hosting a summer gathering, hosting for the holidays or just craving something sweet.

Lemon Pie

graham cracker crust (9 inch, 6 ounce)

egg yolks (room temperature)

sour cream (room temperature)

condensed milk (1 can)

lemon zest (about 2 lemons)

lemon juice (about 3 lemons)

vanilla extract

whipped cream (optional garnish)

lemon (optional garnish)

lemon zest (optional garnish)

Preheat the oven to 350°F.

Unwrap the prepared graham cracker crust and discard any extra material.

In a medium sized mixing bowl, whisk together the egg yolks and sour cream until thoroughly combined and smooth.

Whisk in sweetened condensed milk and lemon zest until well combined. There should not be any lumps.

Pour in the lemon juice and vanilla extract, then whisk well until combined, about 2 minutes.

Carefully pour the lemon pie batter into the prepared crust, making sure not to overfill the pie.

Place the pie in the middle rack of your preheated oven and bake for 20-25 minutes or until the internal temperature reads 160°F. The pie should be slightly wobbly in the middle but set on the edges.

Let the pie cool completely on a wire rack, about 1 hour.

Once cooled to room temperature, cover the pie well with plastic wrap and move to the fridge for 4 hours up to overnight.

When the pie is ready to enjoy, dollop, pipe or spread the whipped topping over the top in your desired pattern, optional, slice and serve with lemon zest or slices, optional.

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Blender Lemon Pie

Lemon Pie

Top 2 easy lemon pie recipes from across the web

The most viewed easy lemon pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blender Lemon Pie

Lemon Pie

The most viewed easy lemon pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine