Introduction
Say hello to the simplest, most luscious Blender Lemon Pie you’ll ever make! This no-fuss dessert requires just 5 minutes of prep, a blender, and a handful of pantry staples for a tangy-sweet treat that tastes like sunshine in every bite.
Why You’ll Love This Recipe
No baking, no stress – Sets perfectly in the fridge
Silky-smooth texture – No lumps, no curdling, just creamy perfection
5-ingredient magic – Lemon, condensed milk, eggs, butter, and a crust
Crowd-pleasing flavor – Balanced sweetness with bright citrus zing
Ingredients You’ll Need
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks (save whites for meringue if desired)
- ½ cup fresh lemon juice (about 3-4 lemons)
- 2 tbsp lemon zest
- 2 tbsp melted butter
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ⅓ cup melted butter
- 2 tbsp sugar (optional)
Optional Toppings:
- Whipped cream
- Fresh berries
- Lemon slices or zest
Step-by-Step Instructions
1. Make the Crust
- Mix graham crumbs, melted butter, and sugar (if using).
- Press firmly into a 9-inch pie dish.
- Chill in fridge while preparing filling.
2. Blend the Filling (Yes, It’s This Easy!)
- In a blender, combine condensed milk, egg yolks, lemon juice, zest, and melted butter.
- Blend on high for 45-60 seconds until completely smooth.
- Pour into prepared crust.
3. Chill to Set
- Refrigerate for at least 4 hours (overnight is ideal).
- Top with whipped cream or berries before serving.
Pro Tip: For extra stability, bake crust at 350°F (175°C) for 8 minutes before filling.
Expert Tips for Perfect Results
Texture & Flavor Boosters
- Use room temperature ingredients – Prevents filling from seizing
- Strain the filling – For ultra-smooth texture (optional)
- Add a meringue topping – Beat saved egg whites with ¼ cup sugar until stiff peaks form, then toast lightly with a kitchen torch
Variations to Try
- Lime or Orange Pie – Swap lemon juice for other citrus
- Coconut Twist – Add ½ cup toasted coconut to the crust
- Ginger Snap Crust – Use gingersnaps instead of graham crackers
Troubleshooting
Problem: Filling won’t set
Solution: Ensure proper chilling time (up to 6 hours if needed)
Problem: Too tart/sweet
Solution: Adjust lemon juice or add 1 tbsp honey to balance
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh is best for flavor, but bottled works in a pinch (reduce by 1 tbsp).
How long does it keep?
Up to 4 days covered in the fridge (crust may soften over time).
Can I freeze this pie?
Yes! Freeze without toppings for up to 1 month. Thaw in fridge overnight.
Is this safe to eat raw?
The acid in lemon juice “cooks” the eggs, but use pasteurized eggs if concerned.
Why This Recipe Wins
This Blender Lemon Pie is the ultimate dessert hack:
Foolproof – No tempering eggs or tricky steps
Budget-friendly – Cheap ingredients, fancy results
Versatile – Dress it up or keep it simple
It’s the perfect make-ahead dessert for potlucks, BBQs, or when you need a bright, refreshing treat.
Ready to blend your way to dessert heaven? Garnish with mint and serve chilled—your guests will beg for the recipe!
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Blender Lemon Pie: The Easiest, Creamiest Citrus Dessert
- Total Time: 40 mins
Description
This Blender Lemon Pie is a quick and delightful dessert that captures the essence of fresh lemons in every bite. Perfect for summer gatherings or a simple weeknight treat, it’s sure to become a favorite. Enjoy the refreshing taste of this easy-to-make pie!
Ingredients
1 whole lemon, quartered and seeds removed
1 1/2 cups granulated sugar
4 large eggs
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 unbaked pie crust (store-bought or homemade)
Instructions
Preheat your oven to 350°F (175°C).
Place the quartered lemon (with peel), granulated sugar, eggs, melted butter, and vanilla extract into a blender.
Blend on high until the mixture is smooth and well combined.
Pour the lemon mixture into the unbaked pie crust.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the top is golden brown.
Allow the pie to cool completely on a wire rack before slicing and serving.
