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Sweet and tangy Blender Lemon Pie is a dessert you do not want to miss out on! This lovely Lemon Pie is so good and the perfect tart dessert idea for any occasion.
The Best Lemon Pie Recipe
This Lemon Pie is so delicious and simple to make. The ingredients in this recipe give the pie such a vibrant yellow color. A bite of this dessert is so flavorful that you will have to come back for seconds. You will love this easy and quick pie recipe. Similar to our popular Lemon Meringue Pie, but without the meringue.
Key Ingredients You’ll Need
- Egg: When making pie, you always want to use room-temperature eggs. It gives the best texture to the pie and helps to prevent cracking.
- Butter: It is best to use unsalted butter for this recipe. Using unsalted butter will give you control of the flavoring in the recipe. This will allow the rawest and natural flavor to come out in the recipe.
- Granulated Sugar: In addition to adding a sweeter flavor to a pie recipe. Granulated sugar caramelizes and absorbs moisture which overall improves the texture and flavor of the pie.
- Vanilla Extract: Vanilla is used not only to add an aroma to the recipe but also to enhance the flavor as well for a sweeter and more delicious recipe.
- Pie Crust: Try our easy 5-ingredient No Roll Pie Crust or you can use store bought.
How To Make Blender Lemon Pie
- Set the oven to 350 degrees. Use a knife to cut 2 lemons into wedges and take out the seeds.
- In a blender, add all the ingredients and combine until smooth for 3-4 minutes on medium.
- Add the lemon mixture into the pre-made pie shell and smooth it evenly.
- Place into the oven for 45 minutes. Take out and allow the pie to rest to room temperature. Place cool whip on top and set in the fridge to chill for 1 hour before enjoying.
Does This Lemon Pie Use Real Lemons?
Yes, this Lemon Pie uses real lemons to flavor and color the recipe. The zest of the lemon is used to add a tangy flavor. This recipe also uses the juice of a lemon for the main flavor and color of the recipe.
How To Store?
The best storage method for this Lemon Pie recipe is placing it in an airtight container. This recipe is able to stay at room temperature but can last longer when stored in the fridge or freezer. The pie can last up to 3 months when stored in the freezer.
More Lemon Recipes:
- Lemon Loaf Cake (Starbucks Copycat)
- Lemon Custard Cake
- Frozen Lemonade Pie (No-Bake)
- Lemon Lavender Cookies
Add as Google Trusted SourceBlender Lemon Pie
Ingredients
- 2 small Lemons, sliced into wedges
- 1 zest Lemon, enough to garnish the pie
- 4 Eggs, large
- 1/2 cup Butter , unsalted
- 1 1/2 cups Sugar
- 1 teaspoon Vanilla extract
- 1 Pie crust or frozen pie shell
- 1 container Cool Whip
Instructions
- Preheat the oven to 350’ degrees.
- Prepare the 2 lemons by cutting them into wedges and removing all seeds.
- Add all ingredients into the blender and blend on medium for 3-4 minutes or until smooth.
- Pour the lemon pie mixture into the ready-made pie shell.
- Bake for 45 minutes.
- Allow cooling to room temp.
- Top with Cool whip and chill for 1 hour.
- Serve and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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When you talk about the lemon wedges, does that include the peeling to or do you peel the lemon first? Thanks’
Hi Rick. Don’t peel the wedges, just remove the seeds.
This sounds wonderful, but could it be made in a food processor instead of a blender??
Hi Donna. Yes, I think a food processor would work fine.
I will definitely try this one! However is “1 lemon zest”…one what, how much lemon zest? Also, I have no way to “pulse” anything, I have a blender and a stand mixer, and hand mixer. I’ve made my pie crusts about the same way as yours, but use either lard or butter, and mix it all with my hand mixer, using the ice water from the fridge till the mixture begins to gather up in the beaters. I usually get flakey crusts, too, without the foil and beans, and egg wash, and sugar on top. Limit sugar in most recipes.
Hi Julia. The zest is just to garnish the top of the pie, so you will just need a small amount.
Made this again tonight for Valentine’s dinner. Stuck to the recipe completely.
It was MARVELLOUS! The Cool whip was the finishing touch. ❤️ this
So glad you loved it David!
Excellent recipe, Thank you.
Incredible flavour. A little on the sweet side, next time I’ll cut back on the sugar.
Otherwise, we LOVED it.