I've got a confession to make: I'm addicted to lemon pie. There's something about the tart, refreshing flavor of lemons that just makes my taste buds happy. So it was only natural for me to experiment with making a lemon pie using my blender. The results were amazing! This easy blender pie recipe is definitely one you'll want to try.
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❤️ Why you'll love this recipe
- It's made with simple, real food ingredients.
- The blender does all the work for you.
- It's a tart and refreshing dessert that's perfect for summer.
Ingredients
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- small lemons, sliced into wedges
- lemon, zest
- large eggs
- unsalted butter, melted
- white granulated sugar
- pure vanilla extract
- ready-made 9-inch pie shell
- Cool Whip for topping the pie
- lemon wedges and mint leaves, optional garnish
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 350°F.
- Prepare the 2 lemons by cutting them into wedges and removing all seeds.
- Add all the ingredients except the pie crusts to the blender; the sliced lemons, lemon zest, eggs, melted unsalted butter, sugar, and pure vanilla extract into the blender and blend on medium for 3-4 minutes or until smooth.
- Pour the lemon pie mixture into the ready-made pie shell. Bake for 45 minutes or until set. (The pie will jiggle slightly.)
- Remove from the oven. Allow pie to cool to room temperature on a cooling rack. Top with Cool whip and chill for 1 hour. Optional, garnish with lemon wedges and mint leaves. Serve and enjoy.
Storage
This easy blender lemon pie can be stored covered in the fridge for up to 5 days.
Expert Tips
Expert Tip: If you don't have a blender, you can also use a food processor to make this recipe. Just pulse all the ingredients together until they're smooth.
Frequently Asked Questions
The pie needs to be cooked until it's set and no longer jiggly in the center.
The best way to thicken lemon pie filling is to cook it until it's set. If the filling is still too runny, you can add a little cornstarch or tapioca flour to help thicken it up.
Yes, you can definitely make this recipe ahead of time. I recommend making this pie no more than 24 hours in advance.
Variations
- For a lighter pie, you can use a fat-free Cool Whip in place of the regular Cool Whip.
- If you want a really tart lemon pie, add extra lemon or two to the recipe.
- You can also use limes in place of lemons to make lime pie.
- Not a fan of whipped topping? You can make this pie with meringue instead if you prefer.
Serving Suggestions
- The weather is warming up and it's time to start enjoying our favorite grilled foods. You won't regret giving this Grilled Pesto Chicken recipe a try.
- There is no better combination in the world than cheese and potatoes if you ask me. Next time you are having an easy potato side dish whip up a batch of these Cheesy Grilled Potatoes and Onions.
- Are you looking for an easy and fresh side to serve with this meal? This Simple Arugula Salad is the perfect blend of fresh peppery taste.
Similar recipes
- Lemon Yogurt Cake is another citrus cake that is always a hit. I love making this during the spring and summer months.
- Another lemon favorite is Lemon Blueberry Muffins, they are fluffy, moist and easy to prepare.
- This Old Fashioned Coconut Custard Pie is creamy, comforting, and tastes just like Grandma used to make.
- Strawberry Pretzel Pie is the perfect blend of sweet and salty and is one of my favorite spring and summer dessert recipes.
- If you love a sweet and comforting dessert then look no further than this Salted Caramel Apple Pie recipe.
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Thank you for the continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Blender Lemon Pie Recipe
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 2 small lemons, sliced into wedges
- 1 lemon, zest
- 4 large eggs
- ½ cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ready-made 9-inch pie shell
- 1 (8) ounce container, Cool Whip for topping the pie
- lemon wedges and mint leaves, optional garnish
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instructions
- Preheat the oven to 350°F.
- Prepare the 2 lemons by cutting them into wedges and removing all seeds.
- Add all the ingredients except the pie crusts to the blender; the sliced lemons, lemon zest, eggs, melted unsalted butter, sugar, pure vanilla extract into the blender and blend on medium for 3-4 minutes or until smooth.
- Pour the lemon pie mixture into the ready-made pie shell. Bake for 45 minutes or until set. (The pie will jiggle slightly.)
- Remove from the oven. Allow pie to cool to room temperature on a cooling rack. Top with Cool whip and chill for 1 hour. Optional, garnish with lemon wedges and mint leaves. Serve and enjoy
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