This Blender Lemon Pie Has Just 5 Ingredients!
If you love lemon bars, try baking this super easy lemon pie with a store-bought crust for a quick dessert!
Pucker up buttercup! You will fall in love with our simple lemon pie recipe.
If you love sweet & tangy lemon desserts, this one is for you. With just five simple ingredients, blender lemon pie is definitely a show-stopper and will become a family favorite. I first shared this in 2015 and am excited to highlight blender lemon pie again because it’s that GOOD.
We love a good citrus dessert at our house!
My mom makes this pie quite often and it’s a favorite among our extended family to take for potlucks and gatherings. Many of us here in Arizona have lemon trees, me included, and this is a perfect way to use up a lemon if you ask me!
I also have a key lime tree and bake this delicious key lime pie once in a while too!
Yes, you can use the whole ripe lemon in blender lemon pie!
The beauty of this popular idea is that you can throw a whole ripe lemon in this pie and blend it in with the eggs, butter, and sugar. I have done this many times. If you have a Meyer lemon, even better as those tend to not have a bitter pith, referring to the outer white portion of the lemon.
If you are worried about your pie being bitter, maybe consider first zesting your lemon into the blender, cutting away the white pith a bit, and then proceeding. You do you boo!
Blender Lemon Pie
yield: 6 SERVINGS
prep time: 10 MINUTES
cook time: 45 MINUTES
total time: 55 MINUTES
Grab your blender for an easy custard-like lemon pie for an effortless dessert.
Ingredients
- 1 medium lemon
- 4 eggs
- 1/2 cup butter, softened, sliced
- 1 and 1/4 cup sugar
- 1 nine inch pie crust, unbaked
- optional topping: whipped cream or whipped topping
Directions
1
Preheat the oven to 350 degrees.
2
Slice the ends of the lemon and cut it into smaller wedges. Do your best to remove the seeds.
3
Add the lemon, eggs, butter, and sugar to a blender. Blend for 20 seconds or so until combined. Pour the mixture into the pie crust.
4
Bake at 350 degrees for about 45-48 minutes. If the crust is browning too much, cover it with a bit of foil. You'll know it's done when the middle of the pie is firm. Let cool to set.
5
If desired, sift with a small amount of powdered sugar and serve with whipped cream or whipped topping.
Additional Notes
Recipe adapted from Baking.Food.com
Helpful tips for making blender lemon pie:
- This is written as a blender pie, but I am sure a food processor would work well too if that’s what you have on hand.
- I am thinking a lime version would be tasty too! Maybe use a couple of limes since they are smaller in size.
- If you notice your pie crust browning too much, cover the outer edges with a little foil. Have you seen these reusable silicone pie crust shields!? So smart!
- After serving, cover your pie with plastic wrap or scoop it into a covered container and it should last in the fridge for up to a few days.
- Readers in the comments have stated they have successfully substituted their favorite granulated sugar alternative for making this pie. This could be something to consider if desired!
The pie filling on this desert is insanely GOOD.
This tastes like a fancy custard pie but is honestly super low effort to pull off. If you like fresh homemade lemon bars then you’ll love this yummy, convenient dessert too! Enjoy.
5 ingredients? Lemon? This has my name written ALL OVER IT! Thank you Lina :O)
If you are using the peel, you should probably use organic lemons.
This seems like a chess pie – I’ve had them and love them, but I’ve never heard one called a blender pie!
Looks good. I think using the whole lemon would be more suitable with a Meyer lemon, since they have thin skins and lots of juice. Collin, I’m also curious what you thought of the Whole30!
I just used out of the fridge and sliced it. Thanks
LOVE lemon stuff! Definitely going to give this a try!!
Great dessert. Thank you
Y
Here is my sooo quick, cheap, and easy lemon pie recipe…
Mix 12ounces of cool-whip to 1/3 to 1/2 (depending on how strong you like lemon) can of frozen lemon-aide or lime-aide concentrate. Then put in graham cracker crust and freeze. It is very light and a great summer treat but good all year long! 🙂 I freeze the remainder of the lemon-aide for another pie in the future.
I’ve been wanting to try that Lemon Icebox pie… Thanks for reminding me… It sounds so easy and delicious… Can’t wait to try both recipes… Love lemon… Lina’s recipe sounds great and then, I forgot that I wanted to try the icebox one too… Yummm…
Christie, my Great Aunt made this my whole life growing up!!! Delicious light and easy lemon aid pie as we called it and we use pick lemonade as well!!
*pink
thanks for the note about bitter taste, was wondering about that. I used whole oranges in my juicer last year and no amount of sugar made that orange juice palatable to me or my son!!! I didn’t have a clue, saw whole oranges going in at the HEB store’s juicer. Must be different, more of a squeezer machine
This sounds so yummy, and I can’t wait to make it. I made the Sopapilla Cheesecake recipe last night, so the family will need to finish it first.
Thanks for the yummy recipes…keep them coming! 🙂
I have two lemon trees in my yard that are overflowing with lemons- I will definitely try this out, but zesting the lemon is always a good choice.
I wish I had too many lemons–not a ad problem to have!
We used to live in FL and my Dad had a Ponderosa lemon tree.They make such good things and I miss both him and the lemons so much. Anyone know how I could get a, or some, of those lemons sent to Arkansas? Man my daughter and I are just practically drooling for their lemon taste-soooo tart and yet so yummy.
Sure, i followed recipe as is and had no issue, but you have a good suggestion too! Thanks
I have a lemon tree and can’t wait to try!!!!
This was fantastic! I used just the rind and lemon not the whole peel as suggested. So delish! Thank you!
Oh good! Thanks for reporting back!
They made 24 😉
Had this recipe printed to try while my mom was here. She ended up making it, and oh my goodness! I think I have a new favorite pie! It was delicious! She ended up using half of the peel of one lemon, instead of the whole peel, and it came out perfect!
I am going to try this with a large lime I have. I will use the zest and cut off the white part that’s is what can be bitter. I will substitute the sugar with powdered erythritol. Try a new low carb crust recipe. For a low-carb dessert. Hope it works
It turned out good. Cut off ends and used half the peel. My crust did burn though. Should have covered it with foil.
I followed the recipe as stated and it was DELISH! A couple of observations: I used an organic lemon and the lemon had very little white between the peel and the lemon. I used the whole lemon with no bitterness. I’ve been told that I will be making it again!
That is amazing news Carol! Thanks for sharing 🙂
Made it using Splenda, Really turned out great! Thanks you!
That’s great news! Thanks for sharing 🙂
Can you freeze the pie
Yes I’m sure it’d be fine 👍
Ow wow, this looks delish. Is there a keto version on your other website???
Here is a lime pie – not quite the same but keto! https://hip2keto.com/recipes/keto-key-lime-pie/
yum! I need a printable pdf version!
Hey there! 🤗 You can print this by clicking on the print icon near the top and bottom of the post. Hope this helps! 🥰
I do a lemon pie that is 1 can of sweetened condensed milk, wisk in 1/2 cup fresh squeezed lemon juice, fold in one container of cool whip, pour in graham pie crust and refrigerate a few hours. So good.
Oh yum tricia! I do that version w key lime juice!
Always love all your posts and recipes Lina. you really are a modern Martha, but with better hacks! Thanks for another lovely recipe!
Oh that’s super sweet! Thank you 🥰