Blender Lemon Pie
Blender Lemon Pie is a delightfully zesty and creamy pie filled with a luscious lemon custard and topped with a light meringue or whipped cream. It's a perfect springtime or summer dessert that's not heavy or overly sweet.
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
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
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.
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.
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.
Serve
- Slice and serve the pie chilled or at room temperature.