Blender Lemon Pie! This recipe transforms simple ingredients like eggs, butter, sugar, and an entire lemon into a delightful dessert. Here’s how to make it:
Ingredients:
- 4 large brown eggs, organic and cage-free
- 1/2 cup melted salted butter
- 1 whole lemon (check the note below about bitterness)
- 1 1/4 cups organic cane sugar
- A splash of vanilla extract (optional)
- An unbaked 9-inch pie crust
- Powdered sugar and lemon slices for garnish
Instructions:
- Prep: Start by preheating your oven to 350 degrees Fahrenheit.
- Blend: Cut the lemon into sections, removing any seeds. Then, toss the whole lemon into a blender (yes, rind and all!) along with the eggs, melted butter, sugar, and vanilla if using. Blend until the mixture is very smooth. It’s okay if there are tiny bits of lemon rind in the mix; they add to the flavor.
- Bake: Place the pie crust in a 9-inch pie pan and pour the lemon mixture into it. Bake for about 45 minutes or until the filling is set. Once done, let it cool slightly and then dust with powdered sugar. Add a lemon slice or twist for decoration.
- Serve: You can enjoy the pie warm for a softer texture or let it chill in the fridge for about 2 hours for a firmer, denser texture, which is how I like it.
Note on Lemons: If you find the bitterness of lemons off-putting, especially the white part of the rind, you might want to peel off some or all of it. Thinner-rinded lemons usually blend in nicely without the need for peeling.
This pie is perfect for a spring dessert or a simple treat any time of the year. Enjoy making it as much as you enjoy eating it!
