Blender Lemon Pie

by Jessica | January 25, 2026 1:10 pm

okay so, I have to tell you about the easiest lemon pie I’ve ever made in my entire life

My mom used to make this fancy lemon meringue pie that took like three hours and involved a double boiler and separating eggs and all this complicated stuff. I tried making it once for Easter dinner and it was a complete disaster. The meringue wept all over the place and the filling was runny and I literally cried in my kitchen.

Then my neighbor told me about this blender version where you just throw everything in a blender and pour it into a crust and bake it. I was like there’s no way that works. But I tried it and oh my god. It’s so good and takes maybe 10 minutes of actual work. I’ve made it like six times in the past two months and people always ask for the recipe.

Seriously life-changing. No weeping meringue.

Why this recipe actually works

Everything goes in the blender so you don’t have to worry about whisking or tempering eggs or any of that annoying stuff

The blender makes the filling super smooth and creamy[1] without any lumps which is what always happens when I try to make lemon curd by hand

You can use a store-bought crust and nobody will judge you because the filling is so good they won’t even notice

It’s tangy but not too sour so even people who think they don’t like lemon desserts end up loving it

The texture is like somewhere between a custard and a cheesecake which sounds weird but it’s actually perfect

ingredients (with my notes) Blender Lemon Pie

| Ingredient | Amount | Notes |
|————|——–|——-|
| Graham cracker crust | 1 (9-inch) | Store-bought or homemade, whatever |
| Eggs | 4 large | Room temperature works better but I always forget |
| Sweetened condensed milk | 1 can (14 oz) | The sweet thick stuff, not evaporated milk |
| Fresh lemon[2] juice | 1/2 cup | About 3-4 lemons, don’t use the bottled stuff |
| Lemon zest | 2 tablespoons | From those same lemons |
| Vanilla extract | 1 teaspoon | The real stuff if you have it |
| Salt | 1/4 teaspoon | Brings out the lemon flavor |
| Optional: whipped cream | For serving | Cool Whip works fine lol |

how to make it (step-by-step but like, casual)

First thing, preheat your oven to 350°F. I always do this first because I’m impatient and don’t want to wait around later.

If you’re using a store-bought crust it probably came in a foil pan. Just leave it in there. If you made your own crust, good for you, use whatever pie dish you baked it in.

Okay so here’s the magic part. Crack all four eggs into your blender. Add the sweetened condensed milk, lemon juice, lemon zest, vanilla, and salt.

Blend it on high for like 30-45 seconds until everything is completely smooth and combined. You might need to stop and scrape down the sides once but probably not.

Pour the mixture into your pie crust. It’ll be pretty liquidy and you’ll think there’s no way this is going to set but trust me it does.

Bake for about 20-25 minutes. You’re looking for the edges to be set but the center should still jiggle a tiny bit when you shake the pan. It’ll firm up as it cools.

This is the hard part. Let it cool on the counter for like an hour, then stick it in the fridge for at least 3 hours. I usually make it the night before I need it because waiting is torture.

When you’re ready to serve, top it with whipped cream or whatever. I’ve done fresh berries, I’ve done nothing, it’s all good.

tips & variations (because I’ve experimented)

Key lime version: Use key lime juice instead of lemon juice and add a little bit of lime zest. Tastes like key lime pie but easier. My friend does this and swears it’s better than the original.

Make it fancy: Top with toasted meringue if you want to be extra. Just spread meringue on top of the cooled pie and torch it or stick it under the broiler for like 2 minutes. Watch it carefully or it’ll burn.

Different crust: I’ve made this with an Oreo crust and it was amazing. Also tried it with a shortbread crust once and that was good too. The lemon is strong enough to work with pretty much any crust.

Extra lemony: Add another tablespoon of lemon zest if you really love lemon. I do this sometimes and it’s very intense in a good way.

storage (and a confession)

Keep it covered in the fridge for up to 4 days. The crust might get a little soft after day three but it still tastes fine.

You can freeze slices if you want but I’ve never had leftovers last long enough to freeze. This pie disappears fast.

Funny story though. I made this for a potluck once and brought home like a quarter of the pie. Put it in the fridge and forgot about it because I was tired. My roommate found it three days later and ate it without asking me and I was so mad. Not because she ate it but because she didn’t tell me it was there and I could have been eating lemon pie for breakfast. We still fight about this lol.

If you’re making it ahead for a party, you can make it up to two days before and it actually tastes better after sitting in the fridge for a while. The flavors meld or whatever.

nutrition facts (per serving, about 8 servings)

| Nutrient | Amount |
|———-|——–|
| Calories | ~320 |
| Fat | 14g |
| Carbohydrates | 42g |
| Protein | 7g |
| Sugar | 35g |
| Sodium | 220mg |

It’s dessert so yeah it’s got sugar. But it’s also got eggs and milk so there’s some protein in there at least.

questions people always ask me

Can I use bottled lemon juice?

I mean you CAN but it won’t taste as good. Fresh lemon juice has this bright flavor that the bottled stuff just doesn’t have. It’s worth squeezing the lemons, I promise. Takes like 5 minutes.

Why is my pie runny?

You probably didn’t bake it long enough or you didn’t let it chill long enough. It needs that full 3 hours in the fridge to set up properly. I know it’s annoying to wait but that’s just how it works. Also make sure you used sweetened condensed milk and not evaporated milk because those are different things.

Can I make this without a blender?

Yeah just whisk everything together really well in a bowl. It’ll take longer and you need to make sure there are no lumps but it works. I did this once when my blender was broken and the pie turned out fine.

Do I have to use a graham cracker crust?

Nope. Any crust works. I’ve done shortbread, Oreo, even a regular pie crust. The filling is pretty versatile. Just make sure whatever crust you use is already baked because the filling doesn’t take that long to bake and you don’t want a soggy bottom.

Source URL: https://ladysuniverse.com/blender-lemon-pie/

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