Craving a tangy, sweet dessert that’s simple to make? This Blender Lemon Pie is a zesty, creamy delight that requires minimal effort and just a handful of ingredients. By using a blender, you can whip up the filling in minutes, making this pie perfect for those times when you need a quick dessert that still impresses. With a tart lemon flavor and a smooth, custard-like texture, this pie is bound to be a hit with lemon lovers!

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (melted)

For the Lemon Filling:

• 1 whole lemon (seeds removed but peel left on)
• 1/2 cup granulated sugar
• 4 large eggs
• 1/4 cup unsalted butter (melted)
• 1 teaspoon vanilla extract
• 1 can (14 oz) sweetened condensed milk

Optional Toppings:

• Whipped cream
• Lemon zest for garnish
• Fresh berries for serving

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until fully combined. The mixture should resemble wet sand.
3. Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust in the preheated oven for 8-10 minutes, until it is lightly golden and firm. Remove from the oven and let it cool slightly.

Step 2: Blend the Lemon Filling

1. In a blender, combine the whole lemon (yes, including the peel), sugar, eggs, melted butter, vanilla extract, and sweetened condensed milk.
2. Blend on high speed for about 2-3 minutes until the mixture is smooth and creamy. Make sure the lemon is fully blended with no large chunks remaining.

Step 3: Pour and Bake

1. Pour the lemon filling into the pre-baked crust.
2. Bake in the preheated oven for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
3. Remove the pie from the oven and let it cool to room temperature before chilling in the refrigerator for at least 2 hours to firm up.

Step 4: Serve

1. Once the pie has chilled and set, slice and serve with a dollop of whipped cream, a sprinkle of lemon zest, and fresh berries if desired.

Cook Notes

• Using the Whole Lemon: The key to this pie’s bold lemon flavor is using the whole lemon with the peel on. Make sure to remove the seeds, but the peel adds extra zestiness and texture to the pie.
• Make it Ahead: This pie can be made the day before and stored in the refrigerator. Just cover it with plastic wrap and keep it chilled until ready to serve.
• Lemon Variations: If you prefer a milder lemon flavor, use only half the peel or opt for Meyer lemons, which are less tart than regular lemons.

Variations

• Graham Cracker-Free Crust: For a twist, you can use a traditional pie crust or a shortbread crust instead of the graham cracker crust.
• Keto Version: Replace the sugar with a keto-friendly sweetener like erythritol, use almond flour for the crust, and opt for a low-carb condensed milk alternative.
• Low-Carb Version: Similar to the keto version, use sugar substitutes and swap out the graham cracker crust for a lower-carb crust option like crushed nuts or almond flour.

Frequently Asked Questions (FAQs)

Can I use bottled lemon juice instead of a whole lemon?

This recipe relies on the zest and oils from the whole lemon peel, so using bottled lemon juice won’t provide the same depth of flavor. However, if you’re in a pinch, you can use 1/4 cup of lemon juice and add extra lemon zest to compensate.

Why use the whole lemon in this recipe?

Using the whole lemon, including the peel, gives the pie a strong, vibrant lemon flavor. The peel contains essential oils that enhance the overall taste and give the filling a slightly textured consistency.

Can I freeze this lemon pie?

Yes! You can freeze the pie after it has fully set. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 2 months. To serve, thaw it in the refrigerator overnight.

Is this pie very tart?

This pie has a strong lemon flavor, but the sweetness from the condensed milk balances it out. If you’re worried about it being too tart, you can use a smaller lemon or opt for Meyer lemons, which are naturally sweeter.

How do I know when the pie is done baking?

The pie is done when the edges are set, but the center may still have a slight jiggle. As it cools, the filling will continue to set. Be careful not to overbake, as this can result in a dense filling.

Blender Lemon Pie is an easy, quick, and delicious way to enjoy the bright, tangy flavor of lemons. With minimal prep time and just a few ingredients, you can whip up this refreshing dessert in no time. The smooth, creamy filling paired with a crunchy graham cracker crust makes it the perfect treat for any occasion, whether you’re serving it at a gathering or just indulging in a citrusy dessert at home. Enjoy the burst of fresh lemon flavor in every bite!