Let me tell you about my absolute favorite dessert: *blender lemon pie*! It’s this wonderfully refreshing treat that just screams sunshine and happiness. Seriously, the tangy lemon flavor combined with that smooth, creamy texture makes it the perfect finish to any meal. And the best part? You whip it all up in a blender! I’ve made this pie countless times for family gatherings, and it never fails to impress. I remember one summer barbecue when everyone piled their plates high, and I could hardly keep up with the requests for seconds. Trust me, this pie is a crowd-pleaser!
Ingredients
- 1 cup graham cracker crumbs: This will be the base of your pie crust, giving it a delicious, buttery flavor.
- 1/2 cup unsalted butter, melted: Melt this to mix with the graham cracker crumbs for that perfect crust.
- 1 cup sugar: This sweetens the filling and balances the tartness of the lemons.
- 3 large eggs: They help bind the filling together, creating that smooth texture we love.
- 1/2 cup fresh lemon juice: Freshly squeezed is best for that vibrant, zesty flavor.
- 1 tablespoon lemon zest: Adds an extra punch of lemony goodness that brightens the pie.
- 1 can sweetened condensed milk (14 oz): This creamy ingredient gives the pie its luscious consistency.
How to Prepare the Blender Lemon Pie
Getting this *blender lemon pie* ready is a breeze! First, you’ll want to preheat your oven to 350°F (175°C). While that’s heating up, grab a mixing bowl and combine your graham cracker crumbs with the melted butter. You want it to look like wet sand, so be sure to mix it well! Once combined, press this mixture firmly into the bottom of your pie dish. This is your crust!
Now, let’s move on to that oh-so-smooth filling. In your blender, toss in the sugar, eggs, fresh lemon juice, lemon zest, and sweetened condensed milk. Blend everything together until it’s silky and smooth—this is where the magic happens! Pour this luscious filling right into your crust. Bake the pie for about 25 minutes, or until the filling is set but still slightly jiggly in the center. After baking, let it cool on the counter. For the best flavor, I recommend chilling it in the refrigerator for a few hours before serving. Trust me, it’s worth the wait!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs and melted butter until combined.
- Press the crumb mixture into the bottom of a pie dish to form your crust.
- In a blender, combine the sugar, eggs, lemon juice, lemon zest, and sweetened condensed milk.
- Blend until smooth and creamy; don’t rush this part—it’s key for that silky texture!
- Pour the filling into the pie crust.
- Bake for 25 minutes or until the center is set with a slight jiggle.
- Let it cool completely before refrigerating for a few hours to chill.
Why You’ll Love This Blender Lemon Pie
- It’s super quick to prepare—just blend, pour, and bake!
- The tangy lemon flavor is incredibly refreshing, perfect for warm days.
- With a creamy filling and a buttery crust, it’s a delightful combination of textures.
- This pie is a hit at gatherings, leaving everyone asking for the recipe!
- It’s simple enough for beginners but impressive enough for seasoned bakers.
- Chilling it enhances the flavors, making it even more delicious.
Nutritional Information
Here’s the scoop on the nutritional content of your *blender lemon pie*! Each slice is estimated to pack in about 250 calories, making it a delightful treat without going overboard. You’ll find around 12 grams of fat, which includes 7 grams of saturated fat. For those keeping an eye on sugar, there’s about 20 grams per slice, giving that sweet and tangy flavor you love. Plus, it has a nice balance of carbs at approximately 34 grams, with 1 gram of fiber and 3 grams of protein. Keep in mind, these values are estimates and can vary based on specific ingredients, so always take them with a pinch of salt!
Tips for Success
To ensure your *blender lemon pie* turns out perfectly, here are a few tips I swear by! First, don’t skip the chilling time—letting the pie rest in the fridge for at least a few hours (or even overnight) really enhances the flavors and sets that filling beautifully. When serving, a dollop of whipped cream or a light meringue on top makes it feel extra special and adds a lovely touch. Also, if you want to elevate the presentation, sprinkle some extra lemon zest on top for a pop of color and flavor. Trust me, these little touches make a big difference!
FAQs about Blender Lemon Pie
Got questions about making this *blender lemon pie*? I’ve got you covered! Here are some common ones:
Can I use bottled lemon juice instead of fresh? You can, but fresh lemon juice really makes a difference in flavor! If you must use bottled, go for a high-quality option.
How should I store leftovers? Keep any leftover pie covered in the fridge for up to 3 days. Just make sure it’s chilled well before serving again!
Can I make this pie ahead of time? Absolutely! It’s perfect for making a day in advance—just remember to chill it overnight for the best taste.
What can I substitute for graham cracker crumbs? If you’re looking for a gluten-free option, crushed almonds or gluten-free cookies work great!
Storage & Reheating Instructions
Storing your *blender lemon pie* is super easy! Just cover it well with plastic wrap or aluminum foil and pop it in the refrigerator. It’ll stay fresh for about 3 days, but trust me, it’s usually gone long before then! If you’re worried about it drying out, just make sure it’s sealed tightly.
Now, if you ever find yourself wanting to enjoy a slice a little warmer, you can gently reheat it. Just pop a slice in the microwave for about 10-15 seconds. Be careful not to overdo it—this pie is best served chilled to keep that refreshing taste intact!
Print
Blender Lemon Pie: 7 Delicious Moments of Pure Joy
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing and tangy lemon pie made using a blender for a smooth filling.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 can sweetened condensed milk (14 oz)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a pie dish to form the crust.
- In a blender, combine sugar, eggs, lemon juice, lemon zest, and sweetened condensed milk.
- Blend until smooth.
- Pour the filling into the crust.
- Bake for 25 minutes or until set.
- Let it cool before serving.
Notes
- Chill the pie for a few hours for best results.
- Top with whipped cream or meringue if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: blender lemon pie, lemon pie, dessert, easy lemon pie
