Description
A bright and zesty lemon pie made incredibly easy by blending whole lemons into a smooth, tangy filling that bakes in a par-baked crust.
Ingredients
Scale
2–3 small lemons (or 1 1/2 large (5–6 ounces))
3 eggs
2 egg yolks
1/2 cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 par baked pie crust
Optional: Powdered sugar and whipped cream to serve
Instructions
- Step 1: Preheat the oven to 350°F (177°C).
- Step 2: Wash the lemons, slice them into wedges, and carefully remove all the seeds.
- Step 3: Place the lemon wedges and all of the filling ingredients (eggs, egg yolks, melted butter, vanilla extract, salt, and sugar) into a blender.
- Step 4: Blend for about a minute or until the mixture is completely smooth. This may take longer depending on your blender.
- Step 5: Pour the smooth filling into the par-baked pie shell.
- Step 6: Bake for 30-35 minutes, or until the filling is set. The middle may still be jiggly, but the outside should be firm.
- Step 7: Allow the pie to cool to room temperature, then place it in the refrigerator to chill until you are ready to serve.
- Step 8: Before serving, dust with powdered sugar or top with whipped cream, if desired.
Notes
The middle of the pie may be jiggly when you take it out of the oven, this is normal. It will set as it cools.
For a smoother filling, ensure all seeds are removed from the lemons before blending.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American