Any easy pie you mix up in the blender! A chopped whole lemon is blended up with butter, sugar and eggs creating a custard like pie bursting with lemon flavor. Top it off with sweet whipped cream!
I love a blender recipe. Probably because the clean up is so darn easy. I’m sure for most of you clean up is the worst part about baking/cooking. It’s amazing the amount of dishes you have from one meal. So yeah, something that you make in the blender? I am all over that. I was scrolling down my Pinterest feed and came across this recipe. The name caught my eye. Arizona Sunshine Lemon Pie?! Since my blog is called Baked in ARIZONA, I pretty much had to try it (and I am obsessed with lemon!) Then when I read that you use the WHOLE lemon, peel and all, I was very intrigued. The best part is this pie is super easy (I used a frozen pie crust) but if you wanna make a quick pie crust it will still be pretty easy. The hardest part is picking out all of the seeds from the lemon, other than that you just throw everything in the blender, blend it up and pour into the crust. 40 minutest later you have a lemon, custard like pie! We liked this best chilled with a dollop of sweetened whipped cream on top. Is life giving you lemons? Do you need something to brighten your day? Make this pie, it is sure to turn your day around. It was just what my Monday needed :). Enjoy!
Other recipes you might like!
- The best LEMON BARS! (I LOVE lemon bars so much)
- Chocolate Lemon Bars. (These are a really unique combo and so yummy)
- Lemon Poppy Seed Muffins
- Grapefruit Pie (No-Bake!)
This lemon pie is so easy! You make the filling in your blender! Just 5 ingredients. A whole lemon is mixed with, eggs, butter, vanilla and sugar creating a creamy, tart lemon pie topped with fresh whipped cream!
- 1 whole lemon, washed & seeds removed (fresh from tree & in season is best)
- 4 large eggs
- 1/2 cup butter, melted (I used salted)
- 1 teaspoon vanilla (I use this)
- 1 1/2 cups sugar
- 1 (9 inch) piecrust, unbaked (I use a frozen deep dish)
- 1 cup whipping cream
- 2 tablespoons sugar
Take your pie crust out of the freezer or make yoru own. I used a frozen deep dish pie crust and it worked great. I placed it on a cookie sheet for support. If using a homemade pie crust in a glass dish, you don't need to do this.
Pre-heat your oven to 350 degrees.
Wash your lemon well then cut up and remove all the seeds. (No need to peel it, you will blend the whole lemon!) Plae in your blender.
Add the eggs, butter, vanilla and sugar. Blend until smooth. I start at powder 5 then go up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let the pie cool, then chill in the fridge.
Place a bowl and beaters in the freezer for 20 minutes (not manditory). Pour in your whipping cream and sugar. Whip until peaks form.
Slice pie and serve chilled with a dollop of whip cream on top. This can be enjoyed warm (it just won't be as firm) or at room temperature but we prefer it chilled.
- There is a lot of feedback in the comments about his recipe. Here is a little info. I used a lemon that was about medium in size (not huge but not small) and right off the tree in Arizona. Some have tired this with a meyer lemon and had great success. Others have tired this pie zesting the lemon into the blender, then removing the white peel and then adding the lemon pulp (minus the seeds). I haven't made the pie this way but wanted to give some info from the comments of those that said it was too bitter. Those that made it without adding the entire lemon said the pie did not set up as well as it did when they used the whole lemon.
Recipe card updated August 2019- I added notes to the recipe on feedback I received from people that have made this pie!