Lemon Pie
Thanks to a quick blender shortcut, making this Lemon Pie truly is... as easy as pie! Tart and tangy, every delicious slice is like a piece of southwest sunshine! So if life throws you lemons, skip the lemonade and make up this refreshing, zesty masterpiece instead! With just 5 minutes of prep, it's SO easy to make!
Servings: 6
Ingredients
- 2 medium Lemons (sliced, seeds removed, and rind left on*)
- 2 cups Sugar
- 1/2 cup Butter, softened (8 tbsp.)
- 4 large Eggs
- 1 tsp. Vanilla Extract
- 1 Pie Crust (Homemade Pie Crust or store-bought)
- 8 oz. Cool Whip (for pie topping)
Instructions
- Preheat oven to 350 degrees.
- Prepare a pie dish with your pie crust, and flute edges.
- Add Lemons, Sugar, Butter, Eggs and Vanilla to your blender, and blend until well combined.
- Pour lemon mixture into pie crust.
- Bake for 40 - 45 minutes, or until done.
- Remove from oven and allow to cool completely.
- Then top with entire container of cool whip spread out evenly over pie, and transfer to refrigerator to chill for 1 hour.
- After it has chilled for 1 hour, slice, serve, and ENJOY!
- Storage Tip: Pie can be stored covered in refrigerator up to 3 days.
Notes
- *Lemon rinds will add some bite and bitterness to this pie, so if your lemon rinds are thick, I'd suggest using only a small part of the rind.
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
