Whole Lemon Pie
This creamy and refreshing lemon pie uses the whole entire lemon (not just the juice and zest) which gives it an ultra-lemony flavor. It has the perfect balance of sweet and tart, and only takes 10 minutes to prepare!
This whole lemon pie will absolutely brighten up your day. The taste of the filling is rich and lemony. The texture is smooth and thick like a custard. It has great lemon flavor without being too tart.
Recipe from Tabs & Tidbits.
Why this recipe is so great:
- It is as easy as can be to prepare. The filling is only 5 ingredients. You basically throw all the ingredients into a blender, pour, and bake.
- You use the whole entire lemon which gives it an amazing lemony flavor.
- The butter in the filling adds richness to balance the acidity of the lemon.
- The eggs act as a thickener and gives this pie a custard-like taste and texture.
- There is no messy zesting or squeezing of the lemon, no pre-baking required, and no waste.
How to make whole lemon pie:
- You start by putting all of your filling ingredients into a blender and blend until smooth.
- Then you line your pie plate with your pie crust.
- Pour the filling into your pie crust and bake at 350F for 35-40 minutes.
Expert Tips:
- Select small to medium lemons. Large lemons usually have a thicker pith (the white part under the peel) which can make your pie bitter.
- Also, look for lemons that are clean and blemish-free on the outside.
- If you can only find lemons that look like they’ve been on steroids, you can use Meyer lemons instead. This recipe does not work with limes.
- As for the pie crust, you can use your favorite recipe or refrigerated store-bought kind like I did for convenience.
- The pie is delicious as is, but you can serve it with a dusting of powdered sugar or if you want to get fancy, serve with some whipped cream and lemon wedges for a pretty presentation.
FAQ:
- Do you serve lemon pie, warm, room temperature or cold? I like to serve it at room temperature or cold. I find it tastier and more refreshing that way.
- Can you make lemon pie ahead of time? Yes, you can make it a few hours to 2 days in advance.
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This whole lemon pie will absolutely brighten up your day. The taste of the filling is rich and lemony. The texture is smooth and thick like a custard. It has great lemon flavor without being too tart.
Did you make this recipe? Please kindly leave a comment with your star rating below.
Whole Lemon Pie
- Total Time: 50 minutes
- Yield: 8
Description
This creamy and refreshing lemon pie uses the whole entire lemon (not just the juice and zest) which gives it an ultra lemony flavor. It’s super easy to make and has the perfect balance of sweet and tart.
Ingredients
- 1 lemon small to medium
- 1/2 cup (114g) salted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 single pie crust (homemade or refrigerated store-bought kind)
Instructions
-
Preheat oven to 350F. Set aside a 9″ pie plate.
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Trim the ends off the lemon and cut into thin slices. Remove seeds.
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Add the lemon slices, butter, sugar, eggs, and vanilla extract into a blender or food processor. Blend until smooth.
- Roll out and place your pie crust on your pie plate. Crimp the edges as desired and pour in the filling mixture.
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Bake for 35-40 minutes, or until the top starts to turn golden and the center is set. You may need to cover the edges of the pie crust with foil if it starts to brown before the pie is done.
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Let cool completely before slicing. Best served chilled.
Notes
Best served chilled. Leftovers can be covered and stored in the fridge for up to 5 days.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: lemon pie recipe, whole lemon pie
18 Comments on “Whole Lemon Pie”
I got this recipe from my sister-in-law and was so excited to make it as I LOVE a tart lemon pie. It was extremely easy to make with a prepared graham cracker pie crust. I have to say, though, it was awfully bitter, not tart, bitter from the pith of the lemon. I wondered about that when I was making it. Her recipe was the same ingredients, but with a whipped topping. I used homemade whipped topping and all 4 of us had the same reaction – very bitter aftertaste! So disappointed, I ended up throwing half of the pie away! I did not cut off the ends, as her recipe didn’t say that, would that have made the difference? Personal comment to those rating recipes, you CAN NOT rate a recipe if you’ve not made or tasted the end result of the recipe – how does a comment that you “can’t wait to try it’, or “the batter tastes great” get a 5 star rating? That is absolutely useless information.
★
Hi Susan,
Just for clarification, did you use my recipe or your SIL? It seems her recipe is slightly different with the addition of whipped topping and not cutting the ends. Also, did you use a small to medium size lemon or a large size? Large lemons usually have a thicker pith (the white part under the peel) which can make your pie bitter. Sorry the recipe didn’t work for you. Has your SIL made it before?
Hello lovely, just a quick clarification:
1 1/2c of sugar is 300g
1 1/4 of sugar is 250g
Beautiful recipe!
★★★★★
Yes, you’re right! Thanks for catching that. It should be 300g:)
FWIW I run a small pastry shop, and also use this ratio for my lemon bars.
If I can only get those giant lemons, I zest them, then peel them and toss the pith and proceed as stated.
BTW: When I make this for myself I make it exactly as you do, though as a tart (I´ve also been known to toss a spoon of cornmeal in it as one would do for a chess pie.)
For the lemon bars I cook the mixture to 170F/80C on the stove top and then strain it directly over the baked pate brisee. It takes maybe 20 minutes in the oven, depending on how big the pan is.
★★★★★
Sounds lovely and thank you for your feedback!
I’m making this tonight for our dessert! I love Lemons and been looking for a recipe for a lemon pie or tart. I can’t wait for it to come out of the oven. Thank You
I did taste the batter and it was good!!!! lol
★★★★★
You’re welcome and thank you for your lovely comment, Liz! Let me know what you think of the pie:)
i haven’t cooked or baked in years. my buddy told me about this pie, and i’m going for it. thanks for putting it up. i’ll be able to impressed my grandchildren [pre teen].
★★★★★
Aww, you’re welcome, Len. I hope you and your grandkids enjoy the pie!
Do you have any idea how you could make this into tarts? I’d like to try individual for a brunch I’m having. How long would you bake them?
You can make them in mini tart pans and bake for about 20-25 minutes until the filling is set and the crust is golden.
Just wanted to double check, you do not peel the lemon? Cut into thin slices and throw into blender peel included?
Yes, do not peel the lemon. Just cut the ends off, slice, and throw the whole lemon (peel included) into the blender. I hope you enjoy the pie and keep well!
My mom is obsessed with this lemon pie! I can’t believe how easy it is to make and perfectly lemony. I will be making this again in two weeks. Thank you!!!
★★★★★
You’re welcome, and thank you for your kind words. I’m glad you and your mom loved the pie:)
The pie sounds so, so… light and clean, if you know what I mean. Just wonderful, Lily. Perfect, I think, for Easter.
Btw, have you disabled Social Warfare? Was your site affected? Mine was but it seems to be running fine now. I sure would like to know what your thoughts are about continuing with SW.
Hi Angie. Thank you!
I was not affected, but my web developer disabled the plugin just in case, and advised me to switch to Social Pug (which I still have to do). I hope that helps and enjoy your weekend!