Easy Peasy Lemon Pie!
Easy Peasy Lemon Pie! — April 2, 2022
Easy Peasy lemon Pie!
Did I just make a lemon pie using a blender? Yes, I did, and it was yummy! Let me show you how to make this decadent, easy peasy lemon pie.
You will need a blender and a pie pan (I like this one because it has a removable bottom and it is non-stick) to bake the pie. My blender is not fancy, and my pie pan is very old, but they both worked well for this recipe. You might be able to use a compact Ninja blender if you have one, or a NutriBullet, or a fancy Vitamix blender.
You might also need a cocktail, since you will have plenty of free time while making this pie, because it is so easy to make! I made myself a wonderful non alcoholic cocktail.
Non-alcoholic cocktail ingredients:
Now we are ready for the "Easy Peasy Lemon Pie!"
Here are the ingredients you will need:
- 4 eggs at room-temperature
- 1/2 cup of room-temperature unsalted butter
- 1 whole lemon—I like to use Meyer lemons
- 1 1/4 cups of granulated sugar
- Vanilla—just a splash
- 9-inch frozen pie crust—defrosted
- Powdered sugar and lemon zest to garnish
Let's make the pie:
- Preheat the oven to 350 degrees
- Start by cutting the lemon into wedges and remove the seeds.
- Put the lemon wedges in the blender, including the rind, but minus the seeds 😉
- Add the eggs, butter, granulated sugar, and vanilla, to the blender, and blend until nice and smooth
- Pour the blender mixture into the ready-made pie crust
- Bake for about 45 minutes or until firm
- Remove from the oven, let it cool down for about 10 minutes, dust with powdered sugar, and garnish it with lemon zest and a few lemon slices.
(click on the photos below to see them larger)
You can serve warm or let it cool down completely. If there are leftovers, which I doubt, put it in the refrigerator, get up in the middle of the night while others are asleep, and have a slice of pie!
I love Meyer lemons, so that is what I used for this recipe, but you can also use a regular lemon.
The size of the lemon is up to you, I chose a medium size, because I wanted to taste a stronger lemony flavor.
I recommend finding a lemon with a thinner rind, so it is easier to blend fully.
Also, if the pith is too thick, it will give the pie a more bitter taste. In this case you might want to remove the pith or at least some of it, before placing the lemon in the blender.
Not all ovens are equal, so I recommend keeping an eye on the pie at about 30 minutes into the baking, so it does not burn.
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