There’s nothing like a lemon dessert to slice through summer’s heat. It’s always bright and tart, cool and refreshing, and the color of sunshine. But all that squeezing and zesting…all that stirring over a hot stove…and all that cleanup…
If only there were a better way! Here’s how to make a lemon pie without squeezing a single lemon. Hint: You’ll need your blender.
How to Make Easy Lemon Pie
- 1 medium lemon (or 1 and 1/2 lemons for an extra-tart dessert)
- 1 1/2 cups granulated sugar
- 1 stick unsalted butter
- 4 large eggs
- 1 unbaked pie shell
Step 1: Prep the lemon
Preheat oven to 350 degrees. Wash the lemon, cut off the ends, cut into five or six slices and remove seeds with the point of your knife.
Step 2: Blend it up
Place the cut lemon in a blender and pulse until liquefied. Add sugar and butter and blend until creamy. Add the eggs last, and blend again.
Test Kitchen tip: If you used the extra half lemon, taste the lemon mixture and if it seems too tart, sprinkle in a bit more sugar.
Step 3: Bake
Pour mixture into pie crust and bake for 45 minutes. Easy peasy lemon squeezy!
There’s no topping necessary. You can add cold, fresh berries, though. Blueberries always seem to pair well with lemon. (Mmm…lemon blueberry cheesecake!) Or how about a cool dollop of hand-whipped cream or Greek yogurt?
Now, for the most important part: Sit back and enjoy!