Lemon Pie in a Blender by The Careless Cook
By now you know I’m a big believer in the serendipity of cooking. Being precise only slows a cook down! Why use a teaspoon measure for this or that. Use a teaspoon measure once and pour the salt or sugar or whatever in your hand. After that you know what a teaspoon-full looks like! And do a few grains of sugar or salt make a difference? I think not, but then I’m a careless cook.
But, how about liquids? Hey, do you measure exactly how much wine you’ve just poured in your glass? And when you bring it to your pouty lips, does it taste good? Taste is the key.
So in this recipe, which may call for a teaspoon of vanilla, does a small slosh do just as well as a teaspoon certified by the National Institute of Standards and Technology, a part of the U.S. Department of Commerce?
I say “Down with government interference in my lemon pie!” I shall slosh and sprinkle if I wish! And by golly, it will taste great!
“But, oh treasured Careless Cook,” you of slight courage may ask, “How can you be sure it will taste good?”
Because I taste tested it, you ninny!
Now have another slosh of wine and let’s get started making Lemon Pie in a Blender.
Ingredients
1 whole lemon, NOT PEELED, washed, seeded, and chopped (no need to overdo the chopping. That’s why we use a blender!)
4 large eggs
½ cup butter, melted (1 stick)
1 teaspoon of vanilla (just in case you’ve not perfected your sloshing technique)
1 ½ cups sugar, or two generous hand-fulls
1 deep dish piecrust, either store bought or home made….recipe below.
Heat the oven to 350ยบF or 180ยบ C
Toss all the ingredients, except the piecrust!, in the blender and blend well.
Pour the lemon mixture in the piecrust and entrust it to the oven for 40 minutes.
NOTE: If you’re using a store bought piecrust, follow the package directions for thawing or not thawing.
Because I am not a greedy man, I shared this pie with my significant other. She got one piece. No sense in overdoing this sharing stuff.
Pastry Crust:
1 ½ cups all-purpose flour
large pinch of sea salt
8 tablespoons of butter, cut into bits
6 tablespoons cold water
Put all the ingredients, except the water, in a food processor and pulse until all is blended. Should look like coarse meal.
Put the water in by spoon-full to spread it around. Pulse again until the dough clumps together. Roll it out thinly on a surface dusted with flour.
So simple! You will find yourself using this flaky crust over and over.
How to rid yourself of culinary inhibitions and become a careless cook:
Your training begins with a big glass of wine…..
“Well,” you ask, “what if I’m making breakfast?”
In that case you have two choices. Either postpone the time you choose to break your fast, or slap your face to jar your memory that wine is really only grape juice that has been carefully cared for.
I think this is ingenious and delicious ๐
ReplyDeleteIt’s delicious and sooo easy thx
ReplyDeleteThis looks so easy I willl give it a try. Thank you,
ReplyDeleteLove your view of life. Pie sounds delicious ๐
ReplyDeleteWait wait , what about the rind?
ReplyDeletePlease refer to the ingredients. The whole lemon, not peeled.
DeletePpl - lemons do NOT have a rind! Pitch the seeds n go to town - skin, pith, pulp, everything - its really good.
DeleteLove your zest for life! Thanks for sharing
ReplyDeleteThis pie couldn't be easier! And it is delish. I served it with a blueberry sauce. Great combination.
ReplyDeleteFantastic! Was so easy and fun to make.
ReplyDeleteDoes not look like enough moisture and no cornstarch cant believe it would fill a deep dish pie shell with only one lemon and four eggs . I will give it a go but if it looks like it wont be enough I am adding a cup of water and some cornstarch.
ReplyDeleteSo how did your pie turn out when you added a cup of water?
DeleteThe pie is soooo good! Easy and delicious. I had to bake it a few minutes longer than the recommended 40 minutes as the centre was still quite jiggly. Next time I will reduce the sugar by 1/4 to 1/2 cup, it was a wee bit too sweet. Otherwise it’s a great recipe.
ReplyDeleteNo flour at all?
ReplyDeleteOnly in the crust
DeleteNot wash the lemon?? What about the white part of the lemon under the zest?? U put the whole lemon NOT WASHED in the blender with seeds rind, and all??????
ReplyDeleteI always wash all my fruit and vegetable.
DeleteIt says to wash the lemon THEN cut it up peel and all and then take the seeds out
DeleteHe says WASH the lemon, remove the seeds and cut up to throw into the blender. DO NOT remove the rind.
DeleteSee the INGREDIENTS
Delete… washed, seeded, and chopped
It says to wash the lemon.
DeleteCan the pie be baked without a top crust?
ReplyDeleteYes, there is no top crust. What you see is top of the pie.
DeleteOnly in the crust
ReplyDeleteI haven't tried it, but don't see why not! There is no top crust. What may look like a top crust is only what forms when the pie is baked.
ReplyDeleteThank you for that. I was wondering how the top looked like that.
DeleteMade this pie and it was easy and it tasted wonderful. I will be making this pie often. ๐ฅง
ReplyDeleteAnyway to make this vegan?
ReplyDeletehummmmm....going vegan are we? No eggs, no butter....well, of course you can use a butter substitute, and I think there is also an egg substitute. But, I've not tried making it vegan, so it's time to strap on your apron and give it a go!
ReplyDeleteMaybe the substitute cholesterol can make some substitute myelin sheath for the brain.
DeleteThis WAS delicious! All gone! Doing another soon.
ReplyDeleteI so want to make this! Can it be made with a low calorie sugar substitute? I know some recipes don’t set up when subbing the sugar out.
ReplyDeleteCould this pie be made with limes instead of lemons?
ReplyDeleteI've tried that and it comes out kinda ok, but not with a whole lime. Gets very bitter.
DeleteLove your presentation. Happy snark, and just enough sass. As soon as I get lemons or limes, this is in the oven. And I won't have to share, the hubs doesn't like citrus!
ReplyDeleteJust made this we will see how it taste I made a gram cracker crust๐๐ค๐ฝ
ReplyDeleteWould it work with a gluten free crust?
ReplyDeleteThis is DELICIOUS and so easy to make. I couldn’t believe it came out so great! Thank you for sharing.
ReplyDeleteBaked or unbaked pie crust?
ReplyDeleteMade this, shared this., everyone loved it! Will be making many more times. The pie crust was easy and delicious too. Two new recipes for me thanks.
ReplyDeleteI'm gonna have to buy a blender for this. Food processor doesn't get lemon smooth enough. Having said this...the filling tasted amazing after I strained it. So excited about this as I love lemon, but just want a quick whip-up without the fuss.
ReplyDelete