Prep 5 mins
Cook 40 mins
This is one of the easiest and most delicious quick lemon pies you'll ever eat. I first had it at my friend's, Patty, in Tucson.
- Cut ends off lemon; slice into 3-4 sections and place in blender.
- Then add sugar and eggs.
- Blend well.
- Pour into 8-9 inch frozen pie crust and bake at 350F for 35-40 minutes.
- Top with whipped cream or topping of your choice and garnish with fresh raspberries or other berries.
Hi, I just made a very similar one. My sister-in-law from the Phoenix area found this in the SE Valley Living newspaper. Hers included 1 stick melted butter and 1 teaspoon vanilla. That was the only difference except for using a dollup of whipped cream to top it off when serving. It is very good, lemony, and very easy to make. Thanks for posting your recipe. I hope others will try it. I'm only rating it 4 stars because of the added ingredients. Toni in Colorado
Before moving back to WA state, I lived in Apache Junction and had a lemon tree in the yard. I made this once a week. The only change I made was cutting the lemon into halves then quarters and not using a crust. If you spray a pie dish with a vegetable release spray, you don't need the crust and this saves on the unnecessory calories.
Well, I think this pie is wonderful! Not only is it really simple, but it has a TRUE lemon taste. I used half real sugar and half Splenda, vanilla wager crust, whipped topping and fresh raspberries for garnish. I will definitely make this again. Thanks, Judikins!