Description
A creamy and tangy blender lemon pie featuring a smooth lemon filling made effortlessly in a blender, baked until set in a buttery pie crust, then topped with cool whip for a refreshing finish. Perfectly balanced citrus flavor with a tender texture, ideal for a delightful dessert.
Ingredients
Scale
Filling
- 2 small lemons (sliced into wedges, seeds removed)
- 1 zest lemon (for garnish)
- 4 large eggs
- 1/2 cup unsalted butter
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
Crust
- 1 pie crust or frozen pie shell
Topping
- 1 container Cool Whip
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot enough for baking the pie evenly.
- Prepare Lemons: Cut the 2 small lemons into wedges and carefully remove all seeds to avoid bitterness in the pie.
- Blend Ingredients: Place the lemon wedges, eggs, unsalted butter, sugar, and vanilla extract into the blender. Blend on medium speed for 3-4 minutes until the mixture is completely smooth and well combined.
- Pour Mixture: Pour the blended lemon pie filling into the prepared pie crust or frozen pie shell evenly.
- Bake Pie: Bake the pie in the preheated oven for 45 minutes, until the filling is set and the edges are lightly golden.
- Cool Pie: Allow the baked pie to cool to room temperature to let the filling firm up properly.
- Add Topping and Chill: Spread the container of Cool Whip evenly over the cooled pie and chill it in the refrigerator for at least 1 hour to set the topping and enhance flavors.
- Serve: Garnish with lemon zest, slice, serve chilled, and enjoy this luscious lemon pie dessert.
Notes
- Removing lemon seeds is important to prevent bitter flavors.
- Using unsalted butter allows better control over saltiness in the pie.
- Chilling the pie after adding Cool Whip helps achieve the best texture and flavor combination.
- You can substitute Cool Whip with whipped cream for a fresher option.
- Make sure to blend thoroughly to avoid any lumps in the filling.
