Blender Lemon Pie

42 reviews / 4.3 average
This recipe is sponsored by ALDI

This is not just lemon pie, okay?

This is BLENDER lemon pie and it is for people who are honestly just too lazy to make pie. Eggs, butter, sugar, and literally a WHOLE LEMON get buzzed up in the blender and baked in a pie crust, and I swear what comes out of the oven is nothing short of springy, custardy, simple lemon magic.



My grandma passed away a few years ago, but she used to call this Arizona Blender Lemon Pie, because, as you might recall if you are a longlonglongtime reader, she had lemon trees in her Arizona backyard, and she loved lemon desserts as I will remind you by pointing you in the direction of one of my first ever POY recipes.

My grandma had a heart for bringing people together around food while also having exactly zero time for anything fancy or fussy. This recipe is so 100% her. Fresh Arizona lemons, a blender and a pre-made pie crust, and there. You have a simple and beautiful pie on the table.

I actually have this recipe on a little notecard in her handwriting. Just… the best. ♡

Recipe card for blender lemon pie.

Grandma = love = lemon pie.

How To Make Blender Lemon Pie

Okay, here we go. Eggs, butter, sugar, lemons. And a splash of vanilla if you’re feeling extra. A store-bought pie crust if you don’t do homemade (I don’t).

ALDI ingredients for blender lemon pie.

I picked all five of these ingredients up for a steal at ALDI – and by picked these ingredients up I mean my Instacart shopper picked these ingredients up and brought them right to my front door because grocery delivery is life.

If you’re a first-time ALDI Instacart shopper, PAY ATTENTION!

You can grab $10 off your first ALDI order of $35 or more – just use the code ALDIPOY at checkout.

Boom. Ten dolla in your pocket.

Bonus: YOU CAN USE THAT CODE 3x. Enjoy your extra $30!

Ingredients in blender for blender lemon pie.

Next up: we blend. YES THE ENTIRE LEMON GOES IN THERE! I know. Trust.

Once it’s blended: pour into a crust. Bake and cool. Yada yada yada.

And then onto the good part:

Your first, creamy, custardy, perfectly lemony bite. Important point of discussion: why is the top triangle bite always the best?

Blender lemon pie with bite taken out.

BRB cannot get enough.

Blender lemon pie bite.

All hail the Blender Lemon Pie! A springy, lemony, ridiculously creamy lemon pie on the table with no fancy fussing is my exact hope and dream for you this spring.

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Blender Lemon Pie


  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x

Description

Blender Lemon Pie! Eggs, butter, sugar, and a WHOLE LEMON blended up and poured into a crust. Springy, custardy, simple lemon magic. 


Ingredients

Scale
  • 4 Simply Nature Organic Cage Free Grade A Large Brown Eggs
  • 1/2 cup Countryside Creamery Salted Butter, melted
  • 1 whole lemon (see notes)
  • 1 1/4 cups Simply Nature Organic Cane Sugar
  • splash of vanilla (optional)
  • unbaked 9-inch Bake House Creations Pie Crust
  • powdered sugar and lemon slices for garnish

Instructions

  1. Prep: Preheat the oven to 350 degrees.
  2. Blend: Cut the lemon into sections so you can remove the seeds. Put everything in the blender (yes, the whole lemon, rind and everything!) and blend until very smooth. You may still have some very small flecks of lemon rind – that’s great.
  3. Bake: Unroll pie crust and press into a 9-inch pie pan. Pour filling into the pie crust. Bake for 45 minutes or until set. Dust with powdered sugar and fancify the whole thing with a lil lemon slice or twist. Serve warm (it’ll be a little looser) or chilled for about 2 hours (thicker, more dense, and my personal preference).

Notes

Lemons and Bitterness: We used a whole, regular lemon for this recipe. The white part of the lemon is the most bitter. If you’re sensitive to bitter foods and your lemon has a thick rind, we’d recommend peeling away part (or all) of that white rind. When we’re able to get lemons with thinner rinds, we have no issue blending in the lemon in full.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: blender lemon pie, lemon pie, easy lemon pie

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Thank you to ALDI for sponsoring this post!


One More Thing!

This recipe is part of our collection of easy dessert recipes. Check it out!

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153 Comments

  1. Pinch of Yum Logo
    DNN

    I just so wish I could reach my hand through the computer screen and cut a slice of that delicious Lemon pie. I know I’d probably cut 1/2 the pie all to myself if I could. That looks delici-ici-o! 🙂

  2. Pinch of Yum Logo
    Heidi

    About how big a lemon should I use? My friend gave me some lemons and there is a big difference in the size of some of the lemons.

    1. Pinch of Yum Logo
      Mel

      I second this question. Also with Meyer lemons being a thing, does lemon type make a difference?

    2. Pinch of Yum Logo

      We used a regular lemon (not Meyer). It’ll taste just a little different depending on the lemon size and thickness of the peel, but overall, it’s pretty forgiving. We used a medium-sized lemon.

    3. Pinch of Yum Logo
      Mary Campbell

      Do u use a top crust on this pie? It sounds sooo good. It will be on my table for Thanksgiving,

  3. Pinch of Yum Logo
    Wendy

    We love to make this pie in Arizona. If possible, use Meyer lemons, which are sweeter and less acidic, although any kind will do.

  4. Pinch of Yum Logo
    Laura

    Grandma’s recipes are always the best! I really want to make this right now. Any ideas for making it gluten free? Maybe I could bake mini ones in a muffin tin with gluten free cookies? I’ll let you know if I try it out. Thanks for all your great recipes.

    1. Pinch of Yum Logo
      Amanda

      Gluten free bisquick would work well. It will obviously be flakier, but I’ve always found that to be a bonus not a short coming.

  5. Pinch of Yum Logo
    Amanda

    Omg. I seriously need to buy an actual blender… is a Cuisinart ok for this? Or will it pulverize too much?

  6. Pinch of Yum Logo
    Pam

    Lindsay, thanks for this recipe, I had it years ago from a church friend and lost it. It is amazing!!! I am so excited ! I just got back from Aldi and somehow have all the stuff(before I saw this online) must be fate!
    Love all your recipes you are making me a better cook and I have cooked for over 50 years!

  7. Pinch of Yum Logo

    Lemons + summer = a must. Also, your story about your Grandma hit me. I have a cookie recipe from my Grandma that I make when people come over! I love that you have her handwritten recipe! Grandma memories are truly the best.

      1. Pinch of Yum Logo
        Sarah

        I made this pie and it tasted very bitter to the point of being inedible. I was really sad because I love lemon desserts and the ease of mixing it in the blender. Maybe my lemon had a thicker rind which contributed to the bitterness. I think I will try it again with just the lemon juice. 😊






        1. Pinch of Yum Logo
          Kirstie Taves

          Mine came out bitter too! Any tips?

          Smells delish and was super easy… wish we could eat it!

          1. Pinch of Yum Logo
            Amanda Garrison

            Yes, made this today and a strong, bitter after taste.
            Any suggestions how to change this?

        2. Pinch of Yum Logo

          You can try and cover the pie with dark chocolate.
          I’ve read that in order to prevent bitterness you should use baking soda.






          1. Pinch of Yum Logo
            Krista @ Pinch of Yum

            Could you clarify what you mean by lemons card? Thanks!

      2. Pinch of Yum Logo
        Sarah-Jane

        Me too – everything was amazing, looked amazing, texture was perfect… but the taste was too bitter (and I am a “eat a lemon raw” kinda girl). I wonder if it would work by zesting some of the rind and adding the rest of the lemon without the full rind would work?






        1. Pinch of Yum Logo
          Heidi

          Noticed your grandmother’s recipe card calls for 2 cups of sugar and yours only 1 1/4. Any reason why?

      3. Pinch of Yum Logo
        Jon Stubb

        Yes, very bitter flavor from the pith. (white part of the rind) If i make this again i will use the zest only and the fruit and eliminate the pith.

        1. Pinch of Yum Logo
          Suki T Jantzen

          Yes! Absolutely bitter. And yes, I would eliminate most of the rind. I think that’s the trouble.






          1. Pinch of Yum Logo

            Deb over at Smitten Kitchen posted a similar recipe for a blender lemon tart a while back. She says lemons with thick rinds can yield a bitter pie or tart. Try using a lemon with a thinner rind, or remove half of the rind if it’s thicker than 1/4″.

  8. Pinch of Yum Logo
    Tc

    I’m Keto; do you think monk fruit sweetener or granular swerve would work in equal portions instead of sugar? Thanks so much! (I’ll also use an almond flour basic crust instead of the one suggested 😉). Love your recipes! ❤️

    1. Pinch of Yum Logo

      We aren’t very familiar with monk fruit and if it’s a 1:1 conversion – if you’ve replaced it 1:1 in other baked goods with success then it should work just fine!

    1. Pinch of Yum Logo
      Katie

      I made whole lemon purée for a different recipe and I used my nutri ninja which I believe is similar to the nutribullet and the lemon puréed great! Depending on the size of this recipe you may need to do it in batches due to the container size.

  9. Pinch of Yum Logo
    Kathie

    I’m joining the chorus asking for what type and what size lemon 🙂 I’m making this on Thursday for my book club and I’m wondering if you’re using a regular lemon that can be found in most grocery stores or if you’re using a Meyer lemon. And, about what size…. they really vary!

  10. Pinch of Yum Logo
    Mel

    Have you tried this with key limes? I am intrigued! I never would have thought- the whole lemon! 😄

    1. Pinch of Yum Logo
      Victoria

      I did tried with key lime, and it came out really bitter, no one could eat it. I do think that it was because of the use of the whole lime, next time i do it i’ll just juice it and im sure its going to taste good.

  11. Pinch of Yum Logo
    MaryJo

    I’ve heard about this kind of recipe for several years and I was always suspicious. But, since it’s coming from you, Lindsay, I’m going to try it!
    I just happen to have a lemon in the frig, and lotsa butter and eggs. I don’t rate recipes that I haven’t baked, so I’ll get back to you…but I totally believe I’m going to love it!

  12. Pinch of Yum Logo
    Belmera

    Hi Lindsay….
    Everyone wants to try it….
    Everyone wants to know the size of lemon..
    But no one is replying 😁

    1. Pinch of Yum Logo
      JANE

      Hey girl! Pinch of Yum staff replied on one of the top comments above. They used a medium sized regular old lemon 🙂

  13. Pinch of Yum Logo
    Jenn

    Do you think the filling would be sturdy enough to work with a lemon bar crust instead of a pie crust? It looks great regardless and can’t wait to try it!

  14. Pinch of Yum Logo
    Tammy

    You need to find a pretty picture frame for that recipe card and put it on your kitchen wall. Beautiful keepsake!

  15. Pinch of Yum Logo
    Michelle

    Do you think this would work with 2 limes? I think I will try it anyways, but I’m wondering if anyone else has?!

    1. Pinch of Yum Logo
      John

      I tried the recipe with two limes. Oddly, the limes did not blend as well as lemons. I had bigger chunks of rind that just wouldn’t blend down as well as lemons.