This easy lemon pie is a tart dessert made with whole lemons! Simply blend the filling ingredients together in a blender, bake, and serve!
I love lemons.
Lemons just might be the perfect fruit.
Recently, I was flipping through Dorie Greenspan's book Baking: From My Home To Yours, and I saw a recipe for the Tartest Lemon Tart.
I was intrigued.
But I also wasn't feeling ambitious enough to make a tart crust from scratch, so I took her recipe and improvised.
And I fell in love.
This Lemon Pie with Whole Lemons is a variation of Dorie Greenspan's tartest lemon tart, and is in fact-- quite tart. It's similar to a key lime pie, but of course, is made with lemons instead of key limes.
That means no tediously juicing key limes! But all of the yummy sweet and tart deliciousness.
Does this Lemon Pie Really Use the Whole Lemon?
Dorie Greenspan said to use the whole lemon, and I did. It's delicious.
You simply quarter the lemons, remove any seeds, and add them to a blender--zest, pith, and all.
Isn't the Lemon Pith Bitter?
A little bit.
The bitterness is balanced out by the sugar and creamy yogurt, and adds a little complexity to the lemon pie's flavor profile.
I don't recommend adding more than the 1 ½ lemons to your pie. And if your lemons are especially large, it's okay to just use 1 lemon to minimize any bitterness.
If you want a lemon pie that is less tart, without any trace of bitterness, try this Meyer lemon pie.
Can I Use Store-bought Graham Cracker Crust?
I prefer to make my own though, because it only takes about 10 minutes and tastes way better than any store-bought crust that I've found.
I use this vegan graham cracker crust recipe.
Can I Make This Pie Ahead of Time?
This pie is best when it's served within a day or two.
As the pie sits, the crust will get a little soggy-- so I recommend serving it on day 1, but leftovers will still be delicious the next day.
Make sure to store this lemon pie in the fridge.
How to Serve Lemon Pie with Whole Lemons
First, warn your guests that this lemon pie is tart (like a key lime pie), and not sweet like a lemon meringue pie.
Or don't, and watch their eyes grow in delighted surprise!
Serve this pie along with some vanilla ice cream or a dollop of fresh whipped cream, and enjoy!
Lemon Pie with Whole Lemons
- 1 ½ lemons, cleaned + dried
- 1 ½ cups sugar
- 1 egg, room temperature
- 2 egg yolks, room temperature
- 1 ½ tablespoons cornstarch
- ½ cup Greek yogurt, plain (whole milk)
- 4 tablespoons butter, melted + cooled
- 1 graham cracker crust (homemade or store-bought)
- To serve: fresh whipped cream or a dusting of powdered sugar
- Preheat oven to 325°F.
- Quarter the lemons + remove any seeds.
- Add the lemons (including the peel and pith) and sugar to a blender basin. Blend, scraping down the sides if needed, until smooth.
- Add the eggs, yogurt, cornstarch, and butter to the blender, and blend until smooth. Tap the blender on the counter a few times to remove as many bubbles as possible.
- Slowly pour the mixture into the graham cracker crust.
- Bake for 20 minutes, and then increase temperature to 350°F. Bake another 25-30 minutes, until the lemon filling has mostly set with a slight wobble.
- Serve within 1-2 days along with whipped cream or powdered sugar. If not serving within a few hours of baking, store covered in the fridge.
- Make sure to add the lemons to the blender first, and then the sugar. (Adding the sugar first will make it more difficult to blend.)
- If your blender struggles to get the lemon peel smooth, do not pour it into the pie crust with bits of peel. Instead, strain the batter through a mesh sieve.