What sounds more easy as pie than five ingredients, a blender, and a pie shell? A Whole Lemon Pie is exactly what is sounds like. That's right you use a whole lemon - peel, pith, and all. Blend and bake and you're rewarded with a sweet and tart custard-like pie bursting with lemon flavor.
1 unbaked 9-inch pie shell
1 lemon, medium
1/2 cup (1 stick) salted butter, softened (if using unsalted butter, add 1/4 tsp salt)
4 large eggs
1 tsp vanilla extract
Powered sugar for dusting
NOTE: I like to take the time to macerate my lemon(s), otherwise when baked the pie may taste slightly bitter. I also use two medium lemons instead of the one the recipe calls for. To avoid a "chewy" filling I zest the lemon, trim the ends, skin the white pith, then thinly sliced the lemon, removing all seeds. Repeat with second lemon. I put the lemon slices and zest in a bowl and add 1 1/2 cups of sugar, macerating at room temperature for at least 6 hours (or overnight).
- Preheat oven to 350º F.
- If you didn't macerate your lemon (see above) then trim the ends of the lemon. Cut into thin slices and remove the seeds.
- Add the lemon slices (or macerated lemon sugar mix), butter, salt, sugar (if you macerated the lemons, do not add more sugar), eggs, and vanilla extract into blender or food processor. Blend completely smooth and creamy.
- Pour the mixture into the unbaked pie shell.
- Bake for 35-40 minutes, or until the top starts to turn golden. You may need to cover the edges of the pie crust if it starts to brown before the pie is done.
- Remove from oven and allow to completely cool before slicing.
- Dust with powered sugar.
- Store pie in the fridge.
NOTE: Avoid using large lemons. They typically have a thicker pith which can make your pie too bitter.