Easy Lemon Pie

Ingredients

• 2 largelemons, peeled and seeded
• 85 g (6 tbsp)butter
• 300 g (1½ cups)granulated sugar
• 4 largeeggs
• 1 (23 cm/9-inch), unbakedpie shell

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Add ingredients

   Put the lemons, butter, sugar and eggs into a blender.

3. 3

   Blend until smooth

   Blend the ingredients until the mixture is smooth.

4. 4

   Fill the shell

   Pour the mixture into the unbaked pie shell.

5. 5

   Bake the pie

   Bake for approximately 35 minutes.

What is lemon pie?

Lemon pie is a sweet-tart dessert found in several traditions, including American home baking. This version uses whole peeled lemons blended with eggs, butter and sugar, rather than a separately cooked lemon curd.

Blending makes the filling quickly and distributes the citrus through the mixture. Baking it in an unbaked pastry shell gives you a simple contrast between bright filling and buttery crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 6g protein, 57g carbs, 19g fat.

Most of the carbohydrates come from the granulated sugar and pastry shell, while butter and pastry contribute much of the fat. Eggs provide most of the protein, though the pie is not a substantial protein source; serve a slice with fruit and enjoy it after a balanced meal.

Why use whole lemons?

Lemon flesh: peeling and seeding the fruit before blending lets its juice and flavour become part of the filling.

Pith: the recipe calls for peeled lemons, so remove the outer peel and as much white pith as practical; excess pith can make the pie taste bitter.

Getting a smooth filling

Blending: process the ingredients until no obvious pieces of lemon remain and the mixture looks evenly combined. Scrape down the blender if ingredients cling to the sides.

Temperature: softened butter blends more readily than a very firm block, but the method does not call for melting it. Avoid adding extra liquid, which could change how the filling sets.

How to judge doneness

Timing: start checking the pie at about 35 minutes, as ovens and pastry shells can differ. The recipe gives an approximate bake time rather than a separate visual test.

Centre: the filling should look set rather than fluid when the pie is ready. Let it cool before slicing so the filling has time to settle.

The pastry shell

Unbaked crust: pour the filling straight into the 23 cm (9-inch) shell, as directed. If using a frozen shell, follow its package guidance for whether it should be thawed first.

Edges: if the pastry rim browns faster than the centre cooks, cover the edges loosely with foil for the remaining baking time.

Serving the pie

Cool the pie before cutting it, and serve it plain or with a spoonful of lightly whipped cream. The tart lemon flavour also pairs well with fresh berries.

For a more balanced plate, serve a modest slice after a meal that includes vegetables and a source of protein.

Recipe notes & tips

• Remove the lemon seeds carefully so they do not end up in the filling.
• Use a blender with enough capacity to process all the ingredients evenly.
• Blend until smooth to avoid noticeable pieces of lemon in the finished pie.
• Set the pie shell on a baking tray to make it easier to move in and out of the oven.
• Cool the pie before slicing for neater portions.

Variations

• Add vanilla: blend in a little vanilla extract for a softer, rounded aroma.
• Serve with berries: add fresh berries alongside each slice for a fruity contrast.
• Top with cream: serve with lightly whipped cream to temper the sharp lemon flavour.
• Use a biscuit crust: substitute a prepared crumb crust, checking its package directions before filling and baking.
• Add lemon zest: blend in a little finely grated zest for a more pronounced citrus note.

Common mistakes to avoid

• Leaving in seeds: remove them before blending so the filling stays pleasant to eat.
• Using unpeeled lemons: peel the fruit as specified, since the peel and pith can make the flavour bitter.
• Stopping the blender too soon: blend until smooth to avoid uneven pieces in the filling.
• Slicing while hot: allow the pie to cool first so the filling can settle.
• Assuming every oven bakes alike: treat 35 minutes as approximate and check the pie as it approaches that time.

How to store

Cover and refrigerate the pie once cool, and eat it within 3 days. Serve chilled or let a slice stand briefly at room temperature; avoid reheating the whole pie, which can soften the pastry.

Frequently asked questions