Blender Lemon Pie! Eggs, butter, sugar, and a WHOLE LEMON blended up and poured into a crust. Springy, custardy, simple lemon magic.
Blender Lemon Pie
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This was fantastic & perfect to make with my 5yo. I wish all pies were this easy & tasty! Thanks for a new family fave!
Laura d.
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. ♡
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).
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!
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?
BRB cannot get enough.
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
- 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
- Prep: Preheat the oven to 350 degrees.
- 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.
- 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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: blender lemon pie, lemon pie, easy lemon pie
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!
May 6, 2019
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
Oh it’s to good. Wonderful recipe. Thanks for sharing this recipe.
This is AWESOME!
Can this be done in a food processer instead of a blender?
We haven’t tried this in a food processor yet, but we’re guessing it would work. It might just take an extra minute. 😉
Yes you can use a food processor. I did when I made it as my blender was broken
it sonds very easy and delicious) btw, love your fotos!
It is
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! 🙂
Love this! Love everything about it. 🙂
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.
I second this question. Also with Meyer lemons being a thing, does lemon type make a difference?
Could this be made with a Graham cracker crust/would it be tasty?
Thanks.
Husband made this… it’s AWFUL the rind was disgusting
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.
Thank you for answering this question from someone else. I had the same. I just got Meyer lemons and they are quite small, so 2-3 should do the trick!
Do u use a top crust on this pie? It sounds sooo good. It will be on my table for Thanksgiving,
We don’t use a top crust on this pie. Hope you enjoy it!
We love to make this pie in Arizona. If possible, use Meyer lemons, which are sweeter and less acidic, although any kind will do.
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.
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.
Omg. I seriously need to buy an actual blender… is a Cuisinart ok for this? Or will it pulverize too much?
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!
Fate! Hope you enjoy it!
Question– I’ve never seen a Bake House pie crust around here. Refrigerated or frozen? If refrigerated, is there a way to adjust the instructions for a frozen pie crust? (I have a frozen one in the freezer that needs to be used.).
Thank you
We’d suggest bringing a frozen pie crust to room temperature for about 1-2 hours and then gently unfolding it over a pie pan. Hope this helps!
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.
Does this have any bit of a bitter taste from the rind?
Thanks!
Kelly
Nope, not at all!
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. 😊
Mine came out bitter too! Any tips?
Smells delish and was super easy… wish we could eat it!
Yes, made this today and a strong, bitter after taste.
Any suggestions how to change this?
You can try and cover the pie with dark chocolate.
I’ve read that in order to prevent bitterness you should use baking soda.
Can you use lemons card in place of lemon? If so, how much?
Could you clarify what you mean by lemons card? Thanks!
Lemon curd you mean?
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?
Noticed your grandmother’s recipe card calls for 2 cups of sugar and yours only 1 1/4. Any reason why?
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.
Yes! Absolutely bitter. And yes, I would eliminate most of the rind. I think that’s the trouble.
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″.
I made an orange cake that called for whole unpeeled fruit. It said to boil citrus for at least 15 minutes to get rid of bitterness. I did make that orange cake and it was not bitter.
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! ❤️
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!
Could I bake this in a regular dish and eat it like lemon custard? None of my kids like pie crust (sigh).
We’ve never tried so can’t say 100%, but think it would work. Just be sure to grease the dish well!
Do you think this would work out in a nutra-bullet?
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.
My blender did not work, so used my Bullet to start off with and finished with the blender. Mine turned out very bitter, which was extremely disappointing, but didn’t surprise me because of using the entire lemon. The recipe given to me was the same, but no comments on removing the rind, which was the purpose of this recipe, right? Was worth a try, but will stay with my previous recipe.
Blender + Pie go so well together… Speaking my language!! <3
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!
For the Blender Lemon Pie would it be okay to use a food processor?
Have you tried this with key limes? I am intrigued! I never would have thought- the whole lemon! 😄
Ooh I have a bunch of limes I need to use — I’ll give it a shot!
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.
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!
Looks so easy and delicious!!! Trying out super soon.
My friend made it. Looks fabulous and easy. TY
Hi Lindsay….
Everyone wants to try it….
Everyone wants to know the size of lemon..
But no one is replying 😁
Hey girl! Pinch of Yum staff replied on one of the top comments above. They used a medium sized regular old lemon 🙂
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!
I had the same question!! Would the filling hold up as a lemon bar?
Thank you!!
I love it when there’s a story behind a recipe, especially a family connection! 🙂 This pie looks absolutely delicious!
You need to find a pretty picture frame for that recipe card and put it on your kitchen wall. Beautiful keepsake!
Do you think this would work with 2 limes? I think I will try it anyways, but I’m wondering if anyone else has?!
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.