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Blender Lemon Pie

May 31, 2010 by The Runaway Spoon 13 Comments

I like the easy way out.  I’ll admit it.  When I see a recipe so simple that even I think it might not work, I have to try it out.  The temptation to create something wonderful from a minimum of effort is too great a lure.  This must be why I copied down a recipe for blender lemon pie many years ago and filed it away.  When I came across the recipe again in an old community cookbook, it was like fate calling me toward this simple idea.  Then I saw a similar recipe in an even older community cookbook.  And so my quest began for the perfect blender lemon pie.  A few misses, but a couple of great hits got me where I wanted to go.  I have now made this pie many times.  At first for testing, but since I got it right, just ‘cause.

So, what is Blender Lemon Pie?  Easy, that’s what.  And lemony and sweet and tangy.  In short, prepare a piecrust – in the spirit of taking the easy way, I buy mine.  Place a lemon – a whole, seeded lemon – in the blended with the ingredients. Whizz, pour, bake, voila!  Now, there is a little secret.  The lemon needs to have a thin skin, which can be kind of hard to figure out when buying them. Too much white pith makes the filling bitter. Look at the pointy end of the lemon – if it’s very elongated, there is likely to be a thick skin.  If the skin feels tough and hard, as opposed to having some give when you press on it, it’s likely to be thick.  You can poke through with your fingernail to see what you’re looking at.  Buy a couple of lemons with appropriate skins.  Cut into them and use the thinnest skinned one.  Use any other lemon for you gin and tonic.  No great loss.  I have also used the naturally thin skinned meyer lemons to great success.

Blender Lemon Pie

I happily use a store-bought rolled pie crust fit into a pie plate then blind-baked.  This is all about easy.

1 9-inch pie crust

1 thin-skinned lemon (about 4 to 4 ½ ounces)

½ cup water

1 ½ cups sugar

3 Tablespoons all-purpose flour

Pinch of salt

2 eggs

¼ cup ( ½ stick) butter, melted

Preheat the oven to 350 degrees.  Fit the pie crust into a 9-inch pie plate, trimming the edges as necessary.  Line the crust with waxed paper and fill with beans or pie weights and blind bake the crust for 12 minutes until partially cooked.  Set aside to cool.

When the crust is cool, cut the lemon into quarters lengthways, the cut each quarter in half.  Carefully remove all seeds.  Place the lemon in the carafe of a blender with the water and blend until smooth.  Add the sugar, flour and salt and blend until combined, scraping down the sides of the blender as needed.  Add the eggs and melted butter and blend until everything is smooth and completely combined.

Pour the filling into the pie crust and carefully transfer to the oven.  Bake for 20 – 30 minutes until the pie is slightly puffed up and wobbles only a little.  Remove from the oven, cool to room temperature and refrigerate covered with plastic warp until chilled, preferably overnight.

Serves 8

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Filed Under: Fruit, Fruit and Vegetables, Sweets Tagged With: lemon, pie, Southern specialties

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Comments

  1. julia says

    June 1, 2010 at 5:53 pm

    wow, this IS super easy! I for sure will be trying this!

  2. virginia willis says

    June 1, 2010 at 6:05 pm

    I have got to try this. Have you ever made with a meyer? thanks! Best VA

  3. The Runaway Spoon says

    June 1, 2010 at 6:08 pm

    I have made it with meyer lemon and it’s great – the only trick is to get thin-skinned lemons, and meyers are great for this.

  4. Nancie McDermott says

    July 12, 2010 at 10:26 am

    I LOVE this. And do not understand why I have never run across it. Bless your heart. It reminds me of Shaker Lemon Pie, which of course uses the whole lemon deal, very very very thinly sliced. I could not manage thin slices, not thin enough, so I sliced and then chopped mine up; and so this seems like the very next step of seeking lemon-ness of whole lemons, while spreading out the challenge of pith. I will make this soon. Long live the Runaway Spoon!

  5. Reliable says

    August 31, 2010 at 12:28 pm

    almost couln’t make the pie becasue the kids kept wanting to try the filling out of the blender!! Really easy and fun – and GOOD!!!

  6. Mrs.M. says

    September 27, 2010 at 9:23 am

    It’s hard to believe anything this good is so easy! I love it!

  7. Melissa says

    May 12, 2011 at 7:21 pm

    I have made this many times, substituting Splenda for the sugar. Everyone loves it!

  8. The Runaway Spoon says

    May 13, 2011 at 11:41 am

    Glad to know Splenda works.

  9. rachel says

    June 29, 2011 at 9:50 pm

    This sounds awesome. Any suggestions for making this gluten-free? I have a recipe for a GF pie crust, but would need to replace the wheat flour in the filling. I am thinking tapioca starch or something similar might work. Do you know what the wheat does here . . . as in is it for binding or thickening, etc?
    Thanks!

  10. The Runaway Spoon says

    June 30, 2011 at 12:58 am

    I don’t know much about gluten-free cooking, but check out http://glutenfreegirl.com/. She has all the answers!

  11. lmgkoester says

    August 29, 2011 at 4:14 pm

    Any reason to think this couldn’t also work with lime?

  12. The Runaway Spoon says

    August 29, 2011 at 4:26 pm

    I’ve never tried – I think you’d have to use 2 limes.

Trackbacks

  1. Simple Butterscotch Pie « The Runaway Spoon says:
    September 22, 2013 at 12:13 pm

    […] is another one of these recipes.  I took my crazy simple Blender Lemon Pie to a party and was happy to tell everyone how easy it was to make.  Then other people started […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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