The nicest thing is how simple this pie is to prepare (I used a premade pie crust), but it’s also quite simple to create a fast pie dough. The lemon’s seeds must first be removed; after that, all that is left to do is toss everything into a blender, puree it, and then pour it into the peel.
You have a custard-like lemon pie after 40 minutes! We like this one cold with a little whipped cream that has been sweetened on top. Do you encounter lemons in life? Do you require some joy in your life? Make this pie; it will brighten your day.
For the pie :
1 large lemon
4 large eggs
1 teaspoon vanilla
½ cup butter, melted
1½ cups sugar
1 (9-inch) pie crust, unbaked (I used a frozen deep dish)
For the topping : (optional)
1 cup whipping cream
2 Tablespoons sugar
Remove your frozen pie crust or create your own. Deep dish pie crust from frozen worked great for me. Because the metal pan was not very sturdy, I put it on a baking sheet; however, if you use a glass pie plate, you won’t need to do this.
Set your oven’s temperature to 350.
Lemon should be washed before being cut up and seeded. (Skip the skin; the entire lemon will be blended.) Place inside your powerful blender (such as a Vitamix).
Add the sugar, vanilla, butter, and eggs. until smooth, blend. I began with power 5, then increased it to 10.
Fill the pie crust with the ingredients. When set, bake for about 40 minutes.
Cool, then chill in the refrigerator.
Put the mixing bowl and beaters in the freezer for around 20 minutes to prepare the topping. Whipping cream and sugar should be added. Whip until peaks appear.
Slice the pie and top with whipped cream before serving cold. While this may be consumed warm (albeit it won’t be as hard), we found that chilled was preferable.