Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish.
- Wash and scrub the lemon thoroughly. Remove both ends, cut the lemon into pieces, and remove all seeds.
- Add the lemon pieces, eggs, sugar, vanilla extract, and salt to a blender. Blend until completely smooth, about 60–90 seconds.
- Slowly add the melted butter while blending to create a smooth and creamy filling.
- Pour the lemon filling into the prepared pie crust.
- Bake for about 35 minutes, or until the edges are set and the center has a slight jiggle.
- Cool the pie for 30 minutes, then refrigerate for at least 4 hours before slicing.
- Serve chilled with whipped cream or your favorite topping.
Notes
- Use a small or medium lemon to avoid excessive bitterness.
- Weigh the lemon before blending for the best flavor balance.
- Organic lemons are recommended because the peel is included.
- Do not skip the chilling step; it helps the filling fully set.
- A high-powered blender creates the smoothest texture, but a regular blender also works.
- Store leftovers covered in the refrigerator for up to 5–7 days.
- The pie can be frozen for up to 2 months when wrapped properly.
- Weigh the lemon before blending for the best flavor balance.
- Organic lemons are recommended because the peel is included.
- Do not skip the chilling step; it helps the filling fully set.
- A high-powered blender creates the smoothest texture, but a regular blender also works.
- Store leftovers covered in the refrigerator for up to 5–7 days.
- The pie can be frozen for up to 2 months when wrapped properly.