Lemon Pie in a Blender
Bright, zesty, and delightfully simple, this Lemon Pie in a Blender is a game-changer for citrus dessert lovers! With just a handful of ingredients—including whole lemons (peel and all!)—this recipe is a true time-saver, ready in just 15 minutes of prep time. The creamy lemon filling is effortlessly blended to perfection and poured into a pre-made graham cracker crust, making this a no-fuss treat suited for any occasion. Finished with a luscious homemade whipped cream topping, this pie strikes the perfect balance between tangy and sweet. Whether you're hosting a summer gathering or simply craving a refreshing dessert, this easy lemon pie is as irresistible as it is convenient. Bonus: it’s a make-ahead wonder, chilling beautifully in the fridge until ready to serve! Perfect for fans of blender desserts and quick citrus recipes.
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Recipe Information
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 large fresh lemons
- 3 large eggs
- 1 pre-made (9-inch) graham cracker crust
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Wash the lemons thoroughly and dry them. Use a knife to cut the lemons into chunks, removing any seeds as you go.
In a blender, combine the sweetened condensed milk, the chunks of lemon (peel included), and the eggs.
Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes.
Pour the lemon mixture into the pre-made graham cracker crust, smoothing the top with a spatula if needed.
Place the pie on the middle rack of the preheated oven and bake for 20 minutes, or until the filling is set and slightly jiggly in the center.
Remove the pie from the oven and allow it to cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
While the pie is chilling, prepare the whipped cream topping. Add heavy whipping cream, powdered sugar, and vanilla extract to a mixing bowl. Using a hand mixer or stand mixer, whip on high speed until stiff peaks form.
Once the pie is chilled and set, spread or pipe the whipped cream over the top of the pie as desired.
Slice and serve! Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 350.9 g | 128% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 264.8 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1309 mg | 101% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2140 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
