Blender Lemon Pie Recipe

Blender Lemon Pie is a delightfully zesty and creamy pie that’s filled with a luscious lemon custard and topped with a light meringue or whipped cream. It’s not heavy or overly sweet either. I think it’s a perfect springtime or summer dessert, and if you’re not a fan of meringue, feel free to omit it. It will still be undeniably delicious! If you’re looking for a bright & refreshing dessert that’s not overly sweet, you’ve come to the right place. When you make a tangy and smooth lemon filling and pair it with a flaky crust, you get the perfect pie. The addition of a light topping just sends it over the top. I’ve really been in the mood for something fresh and this dreamy pie reminds me of sunny days and celebrations. Not a fan of meringue? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

• Blender
• 9-inch pie plate
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Whisk or electric mixer (for meringue or whipped cream, if using)

Ingredients:

• For the Pie:
  • 1 whole lemon, seeds removed (with peel)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie crust (store-bought or homemade)
• For the Topping (optional):
  • 3 egg whites
  • 1/4 cup granulated sugar
  • OR
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Directions:

1. Prepare the Pie:
   • Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie plate and set aside.
   • In a blender, add the whole lemon (cut into chunks), granulated sugar, eggs, melted butter, and vanilla extract.
   • Blend until smooth and well combined.
   • Pour the lemon mixture into the prepared pie crust.
2. Bake the Pie:
   • Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
   • Remove the pie from the oven and let it cool completely on a wire rack.
3. Prepare the Topping (if using):
   • For Meringue:
     • In a clean mixing bowl, beat the egg whites until soft peaks form.
     • Gradually add the granulated sugar, beating until stiff peaks form.
     • Spread the meringue over the cooled pie, sealing the edges.
     • Bake in a 350°F (175°C) oven for 10-12 minutes, or until the meringue is lightly browned.
   • For Whipped Cream:
     • In a mixing bowl, beat the heavy whipping cream until soft peaks form.
     • Add the powdered sugar and continue to beat until stiff peaks form.
     • Spread or pipe the whipped cream over the cooled pie.
4. Serve:
   • Slice and serve the pie chilled or at room temperature.

Notes:

• This pie can be made a day in advance and stored in the refrigerator until ready to serve.
• If you prefer a less tangy pie, you can peel the lemon before blending.

Blender Lemon Pie is a quick and easy dessert that brings the bright flavors of lemon to your table. Enjoy!