Prep 5 mins
Cook 1 hr
- Preheat oven to 350 degrees.
- Cut off ends of lemon and cut into eighths. Remove seeds.
- Place cut lemon in blender and pulse until liquefied.
- Add eggs, sugar and butter and blend until completely mixed.
- Pour mixture into prepared pie crust and bake 45 to 50 minutes.
Delicious and very easy ~ tangy, but plenty sweet! My lemons were medium sized and next time I'll use 2 whole lemons! I made this pie with 1 1/2 lemons, 6 eggs, 2 1/4 cups sugar, and 3/4 cup butter (for 7.5 servings) and baked the mixture in a 10-inch quiche dish for 55 minutes at 350F. Tagged for the Help a Naked Photo Tag in the Photo Forum, September 2012.
Looked forward to making this, we love lemon desserts and the recipe reminded me of a Shaker sliced lemon pie which I enjoy. And it's so easy. Used a large lemon and it was just too much, the flavor of the pie was dominated by that bitter off-taste from the white pith. We ended up tossing the pie. Even though it's more troublesome, next time I'd remove the white pith before blending the ingredients.
Delicious and easy peasy! Appreciate the technique. Had this at our neighbor's who has tons of lemons on their tree, and asked for her recipe as we really enjoyed it and here it is! She served hers with some homemade whipped cream as it did not quite fill up the pie shell. Thank you for sharing.