Blender Lemon Pie Recipes
BLENDER LEMON PIE
Easy and deliciously lemony. I got this receipt originally off Facebook but made some tweaks and it turned out to be the best lemon pie I've made. I'm not a big fan of meringue so this works perfectly for me.
Provided by NannyMarvel
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place eggs, butter, lemon juice, sugar mixture and vanilla extract in blender and pulse until smooth.
- Pour into frozen pie shell and bake for 40-45 minutes or until set. I always put my pie on a cookie sheet to bake.
- Remove from oven and let cool completely.
- Dust with powdered sugar.
Nutrition Facts : Calories 531.2, Fat 28.6, SaturatedFat 13.2, Cholesterol 164.7, Sodium 339.3, Carbohydrate 63.4, Fiber 1.3, Sugar 42.3, Protein 6.7
BLENDER LEMON PIE
Steps:
- Combine all ingredients in blender and process on high for 4 minutes. Pour into unbaked pie crust. Bake at 350 degrees for 35-40 minutes.
LEMON PIE IN A BLENDER
Make and share this Lemon Pie in a Blender recipe from Food.com.
Provided by swirlycinnacakes
Categories Pie
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cut off ends of lemon and cut into eighths. Remove seeds.
- Place cut lemon in blender and pulse until liquefied.
- Add eggs, sugar and butter and blend until completely mixed.
- Pour mixture into prepared pie crust and bake 45 to 50 minutes.
Nutrition Facts : Calories 637.5, Fat 34.2, SaturatedFat 15.9, Cholesterol 197.6, Sodium 406.7, Carbohydrate 77.8, Fiber 1.6, Sugar 60.4, Protein 7.6
LEMON HONEY BLENDER PIE
My motto - "when the universe gives you lemons, make this lemon blender pie"! This pie, on the other hand, was absolutely to die for and ridiculously easy. You blend, pour and bake. It is crust-less, fuss-less, and no less than spectacular! It is so quick, easy, and delectable, that you will be keeping this recipe on hand for last minute emergency trough requirements again and again. I modified this recipe from one of my mum's old favorites. My mom's efforts, whilst fabulous, contained a lot of the "nasties" like refined sugar, dairy milk, and wheat. This latest gluten-free, sugar-free incantation might just eclipse the original. My family are certainly singing its praises.
Provided by The Blender Girl
Categories Pie
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Throw all ingredients in your blender and blend until well combined.
- Pour into a well greased standard 9 inch/23cm pie dish and bake for about an hour at 180C/350°F.
- Test the pie with a skewer. I have had this pie take up to an hour and a half to set properly, depending on the oven.
- If it starts to brown too much on the top - cover with foil to continue baking without ruining that gorgeous golden finish.
Nutrition Facts : Calories 730.8, Fat 28.5, SaturatedFat 18.4, Cholesterol 254.8, Sodium 261.4, Carbohydrate 111.5, Fiber 2, Sugar 81, Protein 12.2
IMPOSSIBLE LEMON BLENDER PIE
This is one of the easiest and most delicious quick lemon pies you'll ever eat. I first had it at my friend's, Patty, in Tucson.
Provided by Judikins
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Cut ends off lemon; slice into 3-4 sections and place in blender.
- Pulverize.
- Then add sugar and eggs.
- Blend well.
- Pour into 8-9 inch frozen pie crust and bake at 350F for 35-40 minutes.
- Top with whipped cream or topping of your choice and garnish with fresh raspberries or other berries.
Nutrition Facts : Calories 2386.5, Fat 80, SaturatedFat 21.1, Cholesterol 846, Sodium 1218.3, Carbohydrate 395.1, Fiber 11.7, Sugar 301.6, Protein 37.5
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BLENDER LEMON PIE RECIPE - PINCH OF YUM
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4.3/5 (52)Total Time 1 hr 15 minsCategory DessertCalories 311 per serving
- Cut the lemon into sections so you can remove the seeds. Put everything in the blender (yes, the whole lemon, rind and everything!) and blend until very smooth. You may still have some very small flecks of lemon rind – that’s great.
- Unroll pie crust and press into a 9-inch pie pan. Pour filling into the pie crust. Bake for 45 minutes or until set. Dust with powdered sugar and fancify the whole thing with a lil lemon slice or twist. Serve warm (it’ll be a little looser) or chilled for about 2 hours (thicker, more dense, and my personal preference).
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